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Slow Baked Salmon with Lemon Risotto & Chili Oil
Ingredients
  • ¾ lb salmon filet, cut in half
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon rosemary, finely chopped
  •  
  • RISOTTO
  •  
  • 1 tablespoon olive oil
  • ¼ onion, finely chopped
  • 1 garlic clove, minced
  • ½ yellow zucchini, grated
  • ½ cup arborio rice
  • 2 cups chicken or veggie stock
  • ½ tablespoon lemon juice
  • zest from ¼ of a lemon
  • 2 tablespoons parmesan
  •  
  • CHILI OIL
  •  
  • ½ tablespoon olive oil
  • 1 teaspoon sirracha
  • squeeze lemon
  •  
  • TOPPING
  •  
  • sea salt (not optional...MAKES the dish)
  • chives/basil
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