Description
This Japanese Style Risotto with Seared Salmon blends creamy, savory miso-infused rice with perfectly seared salmon fillets for a delightful, elegant dinner. Featuring shiitake mushrooms, aromatic vegetables, and a delicate broth, this dish balances traditional Japanese flavors with the creamy texture of classic risotto.
Ingredients
Scale
For the Risotto
- 2 tablespoons Olive Oil (or sesame oil for distinct flavor)
- 200 grams Shiitake Mushrooms (or crimini mushrooms)
- 1 tablespoon Low Sodium Soy Sauce (or gluten-free tamari)
- 1 medium Yellow Onion (finely diced)
- 1 stalk Celery (finely diced)
- 2 cloves Garlic (minced)
- 1 cup Rice (Sushi or Arborio)
- 1/2 cup Dry White Wine (or sake)
- 4 cups Hot Chicken Broth (or vegetable broth for vegetarian option)
- 2 tablespoons White Miso Paste (dissolved in hot broth)
- To taste Black Pepper (freshly ground)
For the Salmon and Garnish
- 4 fillets Salmon Fillets (skinless)
- 2 tablespoons Unsalted Butter (or additional olive oil)
- 2 tablespoons Olive Oil (or sesame oil for distinct flavor)
- 1 tablespoon Brown Sugar
- 2 tablespoons Chives (snipped)
- 1 tablespoon Sesame Seeds (sprinkle generously)
- 1 tablespoon Low Sodium Soy Sauce (for marinade)
- 1/2 cup Dry White Wine or Sake (for marinade)
Instructions
- Marinate the Salmon: In a shallow dish, combine 1 tablespoon low sodium soy sauce, 1/2 cup dry white wine (or sake), and 1 tablespoon brown sugar. Coat the salmon fillets thoroughly in this marinade and let them rest for at least 15 minutes to absorb the flavors.
- Prepare Vegetables: Tear the shiitake mushrooms into large pieces. Finely dice the celery, yellow onion, and mince the garlic to ensure even cooking and flavor integration.
- Cook Mushrooms: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the torn shiitake mushrooms and sauté for 3-4 minutes until they release their moisture. Stir in a splash of low sodium soy sauce for added depth.
- Sauté Aromatics: In the same pot, add another tablespoon of olive oil. Add the diced celery, onion, and minced garlic. Sauté until the mixture is fragrant and the vegetables are soft, approximately 3-5 minutes.
- Toast Rice: Add the sushi or Arborio rice to the pot with the aromatics and toast it by stirring frequently for about 1 minute to enhance its nutty flavor.
- Deglaze with Wine: Pour in the dry white wine and stir constantly for about 2 minutes until most of the liquid has evaporated, deglazing the pan and infusing the rice with rich flavors.
- Add Broth Gradually: Begin adding the hot chicken broth a half-cup at a time, stirring often and waiting until the liquid is mostly absorbed before adding more. Continue this process for about 15 minutes until the rice is nearly al dente and creamy in texture.
- Finish Risotto: Stir in the cooked shiitake mushrooms and white miso paste dissolved in hot broth. Simmer for an additional 5-10 minutes until the rice reaches a tender, creamy consistency.
- Seer the Salmon: Heat a nonstick skillet over medium-high heat and add a mixture of 2 tablespoons olive oil and unsalted butter. Once hot, sear the marinated salmon fillets for about 4 minutes per side, ensuring a crispy exterior and juicy interior.
- Plate and Garnish: Serve a generous portion of the creamy Japanese risotto on each plate. Top with the seared salmon fillets. Garnish with freshly ground black pepper, snipped chives, and a sprinkle of sesame seeds. Serve immediately and enjoy your elevated Japanese-style dinner!
Notes
- You can substitute shiitake mushrooms with crimini mushrooms if unavailable.
- For a vegetarian version, use vegetable broth instead of chicken broth and omit the salmon.
- Use gluten-free tamari soy sauce to make this recipe gluten-free.
- Make sure to stir the risotto frequently to develop its creamy texture and prevent sticking.
- Allow the salmon to marinate for at least 15 minutes for better flavor absorption, but not too long to maintain its texture.
