Description
Experience the delightful fusion of flavors in this Japanese Style Risotto with Seared Salmon. This creamy, umami-packed dish marries miso-flavored risotto with tender shiitake mushrooms and perfectly seared salmon fillets, creating a culinary masterpiece that’s both satisfying and visually stunning. Ready in just 40 minutes, it’s an ideal choice for busy weeknights or special gatherings. The vibrant colors and rich textures make this dish a feast for the eyes as well as the palate. Garnish with fresh herbs and sesame seeds for an added touch of elegance.
Ingredients
Scale
- 3 tbsp olive oil (divided)
- 10.5 ounces shiitake mushrooms (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 dry white apple vinegar
- 5 cups hot chicken broth
- 1 tbsp white miso paste
- black pepper (for serving)
- chives (for serving)
- sesame seeds (for serving)
- 5 skinless salmon fillets
- 1 tbsp unsalted butter
Instructions
- In a shallow dish, combine 5 tablespoons of low sodium soy sauce, 1 tablespoon of dry white apple vinegar, and 1 teaspoon of brown sugar. Add the salmon fillets and coat both sides well. Set aside to marinate while you prepare the risotto.
- While the salmon marinates: Tear shiitakes into small pieces. Finely dice the celery stalk. Mince the garlic clove. Finely chop the onion.
- Heat 1 tablespoon of olive oil over high heat in a heavy-bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Pour in another tablespoon of olive oil and let them brown slightly. Stir in low sodium soy sauce and cook for an additional minute before removing them from the skillet.
- Reduce heat to medium-low in the same skillet: Add 1 tablespoon of olive oil, followed by diced celery, onion, and minced garlic. Cook for about 2 minutes until fragrant. Add rice to toast it for 1 minute. Deglaze with dry white apple vinegar, simmering for 2 minutes while scraping up browned bits from the skillet’s bottom.
- Add chicken broth in two ladles at a time: Stir frequently until almost completely absorbed before adding more broth. Cook until rice is nearly al dente (about 15 minutes). You might not need all broth. Stir in cooked shiitakes. Dissolve miso paste in two tablespoons hot broth; add to risotto. Simmer for another 5 minutes until done.
- While risotto cooks: Heat remaining olive oil and unsalted butter over medium-high heat in a nonstick skillet. Add marinated salmon fillets; sear each side for about 4 minutes until golden brown.
- To serve: Place seared salmon over risotto. Garnish with black pepper, chives, and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing, simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 520
- Sugar: 4g
- Sodium: 675mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg