Description
Enjoy a sophisticated Japanese-style risotto paired with perfectly seared salmon fillets. This recipe combines the creamy texture of traditional risotto enhanced with umami-rich white miso and shiitake mushrooms, complemented by tender and flavorful salmon marinated in a delicate soy and white wine mixture. A perfect 40-minute meal for a comforting yet elegant dinner.
Ingredients
Scale
Marinade and Salmon
- 4 fillets Salmon Fillets (skinless)
- 1 tablespoon Low Sodium Soy Sauce (or gluten-free tamari)
- 1/2 cup Dry White Wine (or sake)
- 1 teaspoon Brown Sugar
- 2 tablespoons Olive Oil (or sesame oil for distinct flavor)
- 2 tablespoons Unsalted Butter (or additional olive oil)
- 1 tablespoon Sesame Seeds (sprinkle generously)
- 2 tablespoons Chives (snipped)
- Freshly ground Black Pepper (to taste)
Risotto
- 200 grams Shiitake Mushrooms (or crimini mushrooms)
- 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)
- 2 tablespoons Olive Oil (or sesame oil for distinct flavor)
- Freshly ground Black Pepper (to taste)
Instructions
- Marinate the Salmon: In a shallow dish, combine low sodium soy sauce, dry white wine, and brown sugar. Coat the skinless salmon fillets evenly in this marinade and let them sit for at least 15 minutes to absorb the flavors.
- Prep Vegetables: While the salmon marinates, tear the shiitake mushrooms into large pieces to release texture and flavor. Finely dice the celery, yellow onion, and mince the garlic for uniform cooking.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the torn shiitake mushrooms and cook until they release their moisture and soften, about 3-4 minutes. Stir in a splash of low sodium soy sauce for added umami.
- Sauté Aromatics: In the same pot, add another tablespoon of olive oil then toss in the diced celery, onion, and minced garlic. Sauté these ingredients until fragrant and tender, approximately 3-5 minutes.
- Toast the Rice: Add the sushi or Arborio rice to the pot and toast it for one minute while stirring constantly to prevent sticking and to enhance its nutty flavor.
- Deglaze with Wine: Pour in the dry white wine, stirring frequently. Cook for about 2 minutes until the wine is mostly absorbed by the rice.
- Cook the Risotto: Gradually add hot chicken broth, about half a cup at a time, stirring often. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is nearly al dente, approximately 15 minutes.
- Finish the Risotto: Stir in the sautéed shiitake mushrooms and dissolved white miso paste into the pot. Simmer gently for an additional 5-10 minutes until the rice is creamy and fully cooked. Adjust seasoning with freshly ground black pepper to taste.
- Sear the Salmon: Heat a nonstick skillet over medium-high heat with a mixture of olive oil and unsalted butter. Once hot, add the marinated salmon fillets and sear for about 4 minutes on each side until cooked through and nicely browned.
- Plate and Garnish: Serve a generous scoop of the creamy miso risotto on each plate, top with a seared salmon fillet, and garnish with freshly cracked black pepper, snipped chives, and a sprinkle of sesame seeds. Serve immediately and enjoy your elegant dinner.
Notes
- For a vegetarian or vegan option, substitute chicken broth with vegetable broth and swap salmon for tofu or tempeh.
- Use gluten-free tamari instead of soy sauce to keep the recipe gluten-free.
- Adjust the amount of white wine or sake depending on your taste preference or dietary restrictions.
- Keep stirring the risotto frequently to ensure a creamy texture without burning.
- Miso paste adds a unique umami depth but can be omitted or replaced with miso powder if unavailable.
- Make sure to sear the salmon skinless for an even cook and easier plating.
