Japanese Style Risotto with Seared Salmon
A delicious Japanese Style Risotto with Seared Salmon, blending rich flavors and textures.
Equipment
- heavy bottomed pot
- 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
- 0.25 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
Instructions
Preparation
- We start by marinating the salmon fillets. In a shallow dish, combine soy sauce, white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.
- In the meantime, tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.
- 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.
- 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 white wine, simmer for 2 minutes while scraping up the brown bits from the bottom of the skillet using a wooden spoon.
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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