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Print this Recipe    Salmon Risotto

Low-Fat Salmon and Mushroom Risotto

1/2 cup diced red pepper
1/2 cup diced onion
1/2 cup diced celery
2 cups sliced mushroom
1 cup white wine
12 oz. fresh salmon fillet, skinned
1 cup clam juice
2 cups chopped tomatoes
1/4 cup cooked wild rice
1 1/2 cups cooked brown rice (or basmati rice if desired)
1 teaspoon curry powder
Black pepper taste
1 tablespoon lemon juice
2 tablespoons minced fresh parsley

In a large skillet, simmer the red pepper, onion, celery, and the
mushrooms for 10 minutes, covered, over medium heat in the white
wine. Add the salmon, clam juice, tomatoes, cooked rices, curry
powder, and black pepper. Cook, uncovered, over low heat, stirring,
until most of the liquid is absorbed, about 7 minutes. Add the
lemon juice and parsley and serve. This is a tasty recipe and quick
to assemble when using leftover salmon and rice from the previous
day. Makes 4 servings.

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