Japanese Style Risotto with Seared Salmon
Savory, delicious, and super flavorful Japanese Style Risotto with Seared Salmon piled over miso-flavored risotto packed with shiitake mushrooms.
Equipment
- heavy bottomed pot
- Nonstick Skillet
Ingredients
Japanese-Style Risotto
- 3 tablespoons olive oil divided
- 10.5 ounces shiitake mushrooms torn into pieces
- 1 tablespoon low sodium soy sauce
- 1 small yellow onion diced
- 1 stalk celery diced
- 1 clove garlic minced
- 1 cup rice like sushi rice or Arborio
- ¼ cup dry white wine or sake
- 5 cups hot chicken broth
- 1 tablespoon white miso paste
- black pepper for serving
- chives for serving
- sesame seeds for serving
Seared Salmon
- 5 tablespoons low sodium soy sauce
- 1 tablespoon dry white wine
- 1 teaspoon brown sugar
- 4 fillets skinless salmon
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Instructions
Preparation
- Marinate the salmon fillets by combining soy sauce, white wine, and brown sugar in a shallow dish. Coat both sides of the salmon and set aside.
- Tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic, and finely chop the onion.
Cooking the Risotto
- Heat 1 tablespoon of olive oil over high heat in a heavy-bottomed pot or skillet. Add shiitakes and cook until they release moisture, then add another tablespoon of oil and cook until starting to brown. Stir in soy sauce and cook for 1 more minute. Remove from skillet.
- Reduce heat to medium-low, add 1 tablespoon of olive oil, then add celery, onion, and garlic. Cook for 2 minutes until fragrant.
- Add rice and toast for 1 minute. Deglaze with white wine and simmer for 2 minutes while scraping up brown bits from the bottom.
- Add 2 ladles of chicken broth at a time, stirring frequently, until almost completely absorbed before adding the next. Cook until rice is almost al dente, about 15 minutes. Stir in shiitakes.
- Dissolve miso with 2 tablespoons of hot broth and add to risotto. Simmer for about 5 minutes until risotto is ready, adding more broth if needed.
Cooking the Salmon
- In a nonstick skillet, heat olive oil and butter over medium-high heat. Add salmon and sear for 4 minutes per side.
Serving
- Serve salmon over risotto, topped with black pepper, chives, and sesame seeds. Enjoy!
Nutrition
Serving: 1servingCalories: 627kcalCarbohydrates: 46gProtein: 42gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 101mgSodium: 1109mgPotassium: 1227mgFiber: 3gSugar: 3gVitamin A: 164IUVitamin C: 0.3mgCalcium: 50mgIron: 3mg
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