Whole Grain Risotto & Mustard Dill Salmon

Whole Grains & Organic Scottish Salmon

Mixing barley and wheat berries with arborio rice is standard operating procedure at my house. I like the firm bite I get from the wheatberries and the barley. I made this as a one pan meal cooking the fish and vegetables over the steaming rice. A little aluminum foil tent was used to help steam the broccolli. With only a little olive oil folded into the rice I won't be winning any awards from the Vermont Dairy Council for this dish! You can sub out any firm fish fillet. Avoid flatfish like flounder or sole. I used a little EVOO and balsamic after I plated the salmon

Whole Grain Risotto & Mustard Dill Salmon

Set oven @ 375 45 minutes total time 10 minutes active time Serves 4 Costs less than $12.00

You will need a flame proof casserole. I used my trusty Le Crueset Braizer with a lid that weighs as much as the pan.

  • 1 lb salmon, wild if possible, cut into 4 four ounce pieces
  • 1/2 small onion small dice
  • 3 cups veg stock, store bought is OK
  • 1 cup arborio or other short grain rice
  • 1/4 cup wheat berries *par cooked for 15 minutes
  • 1/4 cup barley *par cooked for 10 minutes
  • 1 T mustard
  • 1 T chopped fresh dill
  • plain bread crumbs
  • 1/2 orange, zest and juice
  • 1 T olive oil
  • broccoli spears
  • sea salt

Sweat the onion in a little oil, add the rice and toss for a second with the oil

Add the veg stock, bring to simmer and in the oven

Set timer for 10 minutes

Mix mustard with fresh dill and spread a thin coating over salmon

Sprinkle salmon lightly with bread crumbs

Timer goes beep and remove the rice from oven. Add zest and juice from orange, olive oil, barley and wheat berries. Taste and adjust seasoning if needed

Add salmon and vegetable to rice mixture. Make an aluminum foil tent over the broccoli.

Back in the oven for 10 to 15 minutes depending on how you like your fish. Squeeze the sides to feel the firmness of the fish. I enjoy wild salmon cooked more thoroughly than Atlantic salmon

* You can simmer the wheat berries for 5 minutes then add the barley to the same pan. Be sure there is plenty of water to cover the grains