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
2- 6 ounce fresh salmon fillet
2 cups chopped tomatoes
1 1/2 cup cooked brown rice
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, tomatoes, cooked rice, 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.