Name: Japanese Style Risotto with Seared Salmon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 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 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 tbsp low sodium soy sauce (for the salmon); 1 tbsp dry white apple vinegar (for the salmon); 1 tsp brown sugar; 4 skinless salmon fillets; 1 tbsp olive oil (for the salmon); 1 tbsp unsalted butter

Description

Japanese Style Risotto with Seared Salmon is a culinary delight that effortlessly combines comfort with sophisticated flavors. This dish features tender, soy-glazed salmon served atop a rich and creamy risotto infused with miso and shiitake mushrooms. Perfect for weeknight dinners or special occasions, it transforms humble ingredients into an extraordinary meal that your family and friends will love. In just about 40 minutes, you can create a flavorful dish that’s not only satisfying but also visually appealing.

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 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 tbsp low sodium soy sauce (for the salmon)
1 tbsp dry white apple vinegar (for the salmon)
1 tsp brown sugar
4 skinless salmon fillets
1 tbsp olive oil (for the salmon)
1 tbsp unsalted butter

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Instructions

Marinate the salmon fillets in a mixture of soy sauce, white apple vinegar, and brown sugar.
Sauté torn shiitake mushrooms in olive oil until browned, then set aside.
Cook diced celery, onion, and garlic in the same pot; toast the rice before deglazing with vinegar.
Gradually add hot chicken broth while stirring until the rice is creamy and nearly al dente.
Stir in the cooked mushrooms and dissolved miso paste.
Sear marinated salmon fillets until golden brown on both sides.
Serve salmon over risotto, garnished with chives, sesame seeds, and black pepper.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Sautéing
Cuisine: Japanese

Nutrition

Serving Size: 1 plate (350g)
Calories: 590
Sugar: 5g
Sodium: 860mg
Fat: 29g
Saturated Fat: 5g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 34g
Cholesterol: 80mg