Description
Savory, delicious and super flavorful. Soy glazed salmon piled over miso-flavored risotto packed with shiitake mushrooms. Made with simple ingredients and ready in about 40 minutes. A perfect dish to transform your dinner into a next-level flavor bomb!
Ingredients
Scale
- 3 tbsp olive oil (divided)
- 10.5 ounces shiitakes (torn into pieces)
- 1 tbsp low sodium soy sauce
- 1 small yellow onion (diced)
- 1 celery stalk (diced)
- 1 garlic clove (minced)
- 1 cup rice (like sushi rice or Arborio)
- ¼ cup non-alcoholic white wine
- 5 cups hot chicken broth
- 1 tbsp white miso paste
- black pepper (for serving)
- chives (for serving)
- sesame seeds (for serving)
- 5 tbsp low sodium soy sauce
- 1 tbsp non-alcoholic white wine
- 1 tsp brown sugar
- 4 skinless salmon fillets
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Instructions
- Step: In a shallow dish, combine soy sauce, non-alcoholic white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.
- Step: Tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.
- Step: Heat 1 tablespoon oil over high in a heavy bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Add 1 tablespoon oil and cook until they start to brown. Stir in soy sauce and cook for 1 minute more. Remove from skillet.
- Step: Reduce heat to medium low and add 1 tablespoon oil. Then add the celery, onion and garlic. Cook for 2 minutes until fragrant. Add rice and toast for 1 minute. Deglaze with non-alcoholic white wine, simmer for 2 minutes while scraping up the brown bits from the bottom of the skillet using a wooden spoon.
- Step: Add 2 ladles chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next 2 ladles. Cook until the rice is almost al dente, about 15 minutes. Stir in shiitakes. Dissolve miso with 2 tablespoons hot broth and add to risotto. Simmer about 5 minutes until the risotto is ready, add more broth if needed.
- Step: Heat oil and butter over medium high in a nonstick skillet. Add salmon and sear 4 minutes per side.
- Step: Serve salmon over risotto, top with black pepper, chives and sesame seeds.
Notes
Never rinse the rice before cooking it, because rice starch is so valuable when making risotto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Searing
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 627 kcal
- Sugar: 3 g
- Sodium: 1109 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 101 mg
Keywords: Japanese style risotto, seared salmon, miso risotto, shiitake mushrooms, Asian fusion