Recipe: Salmon Risotto with Cucumber

This dish has got us going crazy. It’s light, it’s refreshing, and it tastes really, really good.

Salmon and cucumber is a classic combo. Think about it – you see it all the time in sushi. We’ve got a different take on it here, though. The salmon is fully cooked (for you raw-fish haters!) and it’s over a bed of rice with some fun spices like tarragon.


Salmon Risotto with Cucumber

Original # of Servings: 1

Total Time: 25 minutes

Active Time: 10 minutes


  • extra virgin olive oil – 1 1/2 teaspoon
  • brown rice – 1 ounce
  • salmon – 4 ounce
  • white wine – 2 tablespoon
  • vegetable broth – 3/4 cup
  • cucumber – 1/8
  • scallions – 1/4 stalk
  • tarragon – 1 1/2 teaspoon


  1. Heat the olive oil in a large saucepan over medium-high heat.
  2. Add the minced scallions and diced cucumber. Cook for 3 minutes.
  3. Add the rice, broth and wine and return to a boil.
  4. Simmer the wine and broth mixture for about 10 minutes, stirring occasionally.
  5. Dice the salmon.
  6. Stir in the salmon and tarragon.
  7. Continue cooking for 5 minutes more, then switch off the heat. Cover and let stand for 5 minutes before serving.

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