Salmon with Dill Sauce, Wild Mushroom Risotto, and Roasted Broccoli

I am so full. This was a really good dinner. I have no creative way to describe it. It was good. If you’re looking for a good risotto recipe or want to try it for the first time, I highly recommend this.

Salmon with Dill Sauce- inspired from a recipe in Bon Apetit

• 1 large salmon fillet (about 1 lb.)
• 1/4 c. fresh dill
• 1 c. sour cream
• 2 T. dijon mustard
• 1/4 c. onion
• 3 cloves garlic
• olive oil
• salt and pepper to taste

-Finely chop the garlic, onion, and dill together.

-Add to the sour cream and mustard in a small bowl. Stir in salt and pepper to taste.

-Place the salmon fillet in a greased baking sheet. Drizzle with olive oil and season with salt and pepper.

-Spread 1/3 of the dill sauce over the salmon.

-Bake in a 400 degree oven for 20 minutes, leaving the extra sauce at room temperature to serve with the fish.

Roasted Broccoli

• 2 broccoli crowns
• 1/4 c. olive oil
• salt and pepper to taste

-Wash and cut broccoli. Place in a baking dish and drizzle with half the olive oil and season with salt and pepper.

-Roast in a 400 degree oven for about 15 minutes, drizzling with the remaining olive oil halfway through cooking.

Wild Mushroom Risotto- inspired by recipe from October 2010 issue of Bon Apetit

• 8 oz. wild mushrooms (I used shiitake, crimini, and oyster mushrooms)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 1/2 c. medium grain rice
• 1 c. white wine
• 2 c. chicken broth
• 2 c. beef broth
• salt and pepper
• 1/4 c. Parmesan cheese

-Sautee mushrooms in 1 T. butter and 1 T. oil in a large skillet. Remove to a plate after a few minutes when they are tender and brown.

-In the same skillet, melt together the remaining butter and olive oil. Add the rice and stir around for a couple of minutes until the rice is translucent and starts to brown around its edges.

-Add the wine and stir with a wooden spoon until the liquid is absorbed.

-Add the chicken broth 1 cup at a time, waiting for the liquid to absorb before adding the next cup. Add back in the mushrooms.

-Add in the beef broth one cup at a time, waiting for liquid to absorb each time. Once the liquid has been absorbed, turn off the heat and add the Parmesan cheese. Stir to combine and serve risotto hot.

My mom actually showed me how to make this risotto and I’m so glad I tried it on my own. It’s easier than it would seem and sooo delicious!

I think I’m gonna go try to make a chocolate green monster for dessert (got a new blender 🙂 )!!! If I can trick myself into eating vegetables for dessert then I will be a very happy girl. I’ll let you know how it goes!

Jason and I have had the laziest week ever. It’s been awesome. Here’s a sampling of what we have been watching from the sofa:

It’s been fun. I think I’ve injured my knees from sitting cross-legged on the sofa literally all day.

Thanks for reading! I hope I’ll see you tomorrow!