Slow Cooker Salmon "Risotto"

Slow Cooker Salmon "Risotto"

4 servings
Preparation 20 min
Cooking 1 h

Standing 5 min

320 calories per serving 


Ingredients

2 tbsp olive oil   30 mL
2 shallots, chopped   80 g
1/2 cucumbers, medium sizepeeled, seeded and diced   130 g
1 1/4 cup arborio rice   220 g
3 cups vegetable broth, low-sodium, hot   750 mL
1/2 cup white wine   125 mL
500 g salmon fillet, skinned and diced    
3 tbsp fresh dill, chopped   5 g
1 green onions/scallions, to garnish , chopped [optional]   15 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A slow cooker is needed to make this recipe.

Method

  1. Heat the oil in a pan over medium-high heat. Add the shallot and cucumber, then sauté 2-3 min, with occasional stirring. Lower the heat, cover and cook 15 min. Over high heat, stir in the rice grains, then sauté 1 min with stirring. Transfer to the ceramic cooking pot, then pour in the hot broth and the wine.
  2. Cover the slow cooker with the lid and cook on 'high' for 45 min.
  3. Add the salmon pieces and season with salt and pepper. Cover and cook for a further 15 min, or until the rice is tender and the salmon just cooked.
  4. Switch off the slow cooker and let the risotto stand for 5 min. Stir in the chopped dill and green onion. Mix lightly, adjust the seasoning and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (300g)

Amount

% DV*

* DV = Daily Value

Calories

320

Fat

7 g

12 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

25 mg

Sodium

80 mg

3 %

Carbohydrate

41 g

14 %

Fibre

1 g

4 %

Sugars

0 g

Protein

25 g

Vitamin A

4 %

Vitamin C

6 %

Calcium

6 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Sugar, Trans Fat
Low :
Calories, Cholesterol, Fat, Saturated Fat, Sodium
Source of :
Calcium, Copper, Folacin, Iron, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
Good source of :
Magnesium, Potassium, Zinc
Excellent source of :
Niacin, Phosphorus, Vitamin B12, Vitamin B6, Vitamin D

More info


This recipe is in the following categories: Fish | Main courses/Entrées | Diabetes-friendly | High Vitamin D | Kosher | Low Calorie | Low Cholesterol | Low Fat | Low Saturated Fat | Low Sodium | Slow Cook

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