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Japanese Style Risotto with Seared Salmon

Japanese Style Risotto with Seared Salmon

A creamy Japanese Style Risotto with Seared Salmon that combines rich flavors and textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Japanese
Servings 4 servings
Calories 627 kcal

Equipment

  • heavy bottomed pot or skillet
  • nonstick skillet

Ingredients
  

Japanese-Style Risotto

  • 3 tablespoon olive oil divided
  • 10.5 ounces shiitakes 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 tablespoon 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 in a shallow dish with soy sauce, white wine, and brown sugar. Set aside.
  • Tear shiitakes into small pieces, finely dice celery, mince garlic, and chop onion.

Cooking Risotto

  • Heat 1 tablespoon oil in a heavy bottomed pot or skillet over high heat. Add shiitakes and cook until they release moisture, then add another tablespoon of oil and cook until they start to brown. Stir in soy sauce and cook for 1 minute. Remove from skillet.
  • Reduce heat to medium low and add 1 tablespoon oil. Add celery, onion, and garlic, and 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.
  • Add 2 ladles of chicken broth at a time, stirring frequently until absorbed before adding more. Cook until rice is almost al dente, about 15 minutes, stirring in shiitakes and dissolved miso with hot broth. Simmer for about 5 minutes until ready.

Cooking Salmon

  • Heat oil and butter in a nonstick skillet 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.

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
Keyword creamy risotto, Japanese style, Quick Dinner, Risotto, salmon, seared salmon
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