Japanese Style Risotto with Seared Salmon

Savory and satisfying, Japanese Style Risotto with Seared Salmon is an exquisite dish that transforms ordinary ingredients into a flavor-packed experience. This delightful risotto features a rich miso flavor combined with shiitake mushrooms and perfectly seared salmon. Whether it’s a weeknight meal or a special occasion, this recipe is sure to impress your guests and family alike.

Why You’ll Love This Recipe

• Quick to Prepare: Ready in just about 40 minutes, making it perfect for busy weeknights.
• Bursting with Flavor: The combination of soy sauce, miso, and shiitake mushrooms creates an umami explosion.
• Versatile Dish: Ideal for any occasion, from casual dinners to festive gatherings.
• Healthy Ingredients: Packed with protein and nutrients, making it a wholesome meal choice.
• Satisfying Texture: Creamy risotto paired with tender salmon offers a delightful mouthfeel.

Tools and Preparation

To make this delicious risotto, you’ll need a few essential tools to streamline the cooking process.

Essential Tools and Equipment

• Heavy bottomed pot or skillet
• Nonstick skillet
• Wooden spoon
• Shallow dish for marinating

Importance of Each Tool

• Heavy bottomed pot or skillet: Provides even heat distribution for perfectly cooked risotto.
• Nonstick skillet: Ensures easy searing of the salmon without sticking.
• Wooden spoon: Ideal for stirring risotto gently without scratching your cookware.

Ingredients

For the Risotto

• 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)

For the Salmon

• 4 skinless salmon fillets
• 5 tbsp low sodium soy sauce
• 1 tbsp dry white apple vinegar
• 1 tsp brown sugar
• 1 tbsp olive oil
• 1 tbsp unsalted butter

How to Make Japanese Style Risotto with Seared Salmon

Step 1: Marinate the Salmon

• In a shallow dish, combine 5 tablespoons of low sodium soy sauce, 1 tablespoon of dry white apple vinegar, and 1 teaspoon of brown sugar.
• Add the salmon fillets to the marinade, ensuring both sides are well-coated. Set aside to marinate.

Step 2: Prepare the Vegetables

• Tear the shiitakes into small pieces.
• Finely dice the celery stalk, mince the garlic, and chop the onion.

Step 3: Cook Shiitakes

• Heat 1 tablespoon of olive oil in a heavy-bottomed pot over high heat.
• Add the torn shiitakes and cook until they release their moisture.
• Add another tablespoon of oil and continue cooking until they start to brown. Stir in 1 tablespoon of soy sauce and cook for an additional minute. Remove from skillet.

Step 4: Sauté Aromatics

• Reduce heat to medium-low and add 1 tablespoon of olive oil to the same pot.
• Add diced celery, onion, and minced garlic. Sauté for about 2 minutes until fragrant.
• Add rice and toast it for about 1 minute before deglazing with ¼ cup of dry white apple vinegar. Simmer for about 2 minutes while scraping up any browned bits from the bottom using a wooden spoon.

Step 5: Cook the Risotto

• Gradually add chicken broth in two ladles at a time, stirring frequently until almost fully absorbed before adding more.
• Cook until rice is nearly al dente, which should take about 15 minutes. You may not need all the broth.
• Stir in cooked shiitakes. Dissolve 1 tablespoon of white miso paste in about 2 tablespoons of hot broth before adding to risotto. Allow it to simmer for roughly 5 minutes until creamy, adjusting with more broth as needed.

Step 6: Sear the Salmon

• In a nonstick skillet over medium-high heat, combine olive oil and unsalted butter.
• Add marinated salmon fillets; sear each side for about 4 minutes or until cooked through.

Step 7: Serve

• Plate servings by placing salmon over risotto.
• Garnish with black pepper, chives, and sesame seeds before enjoying!

How to Serve Japanese Style Risotto with Seared Salmon

Serving Japanese Style Risotto with Seared Salmon is an opportunity to showcase its rich flavors and textures. Here are some creative ways to enhance your dining experience.

Garnish with Fresh Herbs

• Chives: Finely chop fresh chives for a mild onion flavor that complements the dish.
• Sesame Seeds: Sprinkle toasted sesame seeds on top for added crunch and nutty aroma.

Pair with a Seasonal Salad

• Cucumber Salad: A light cucumber salad dressed in rice vinegar adds refreshing contrast.
• Seaweed Salad: Serve a seaweed salad for an umami-packed addition that aligns with the Japanese theme.

Add a Zesty Sauce

• Soy Glaze: Drizzle extra soy glaze over the salmon for an intensified flavor boost.
• Miso Dressing: A miso-based dressing can add creaminess and depth when drizzled over the risotto.

Serve with Pickled Vegetables

• Tsukemono (Japanese Pickles): These pickles provide a tangy crunch that cuts through the richness of the risotto.

How to Perfect Japanese Style Risotto with Seared Salmon

Perfecting your Japanese Style Risotto with Seared Salmon involves attention to detail and technique. Here are some tips to elevate your cooking game.

• Use Quality Rice: Choose sushi rice or Arborio for optimal creaminess and texture.
• Maintain Liquid Temperature: Keep your chicken broth hot to ensure even cooking without cooling down the rice.
• Stir Constantly: Frequent stirring helps release starches, creating a creamy consistency in the risotto.
• Taste Along the Way: Regularly taste your risotto as it cooks to achieve your preferred texture and seasoning level.
• Rest Before Serving: Let the risotto sit for a couple of minutes after cooking for flavors to meld before plating.

Best Side Dishes for Japanese Style Risotto with Seared Salmon

Complementing your main dish with suitable side dishes enhances the overall meal. Here are some delightful options:

1. Miso Soup: A warm bowl of miso soup pairs beautifully, offering additional umami flavors.
2. Steamed Bok Choy: Lightly steamed bok choy provides a tender, slightly crunchy element that balances richness.
3. Roasted Asparagus: Seasoned roasted asparagus adds vibrant color and a touch of smokiness to your plate.
4. Edamame Beans: Steamed edamame sprinkled with sea salt serves as a nutritious finger food alongside the main dish.
5. Carrot and Daikon Slaw: A crunchy slaw made from grated carrots and daikon radish gives freshness and texture contrast.
6. Ginger Rice Balls: Small rice balls flavored with ginger can serve as a fun and interactive side option.
7. Grilled Zucchini Skewers: Marinated zucchini skewers grilled to perfection bring another layer of flavor to the table.
8. Sautéed Spinach with Garlic: Sautéed spinach offers both color and nutrients, enhancing your meal’s healthiness.

Common Mistakes to Avoid

Making Japanese Style Risotto with Seared Salmon can be a delightful experience, but there are common mistakes that could affect the outcome.

• Overcooking the rice: Cooking the rice for too long can lead to mushy risotto. Stir frequently and taste as you go to ensure it’s cooked al dente.
• Using cold broth: Adding cold broth slows down the cooking process and affects texture. Always keep your chicken broth hot while adding it gradually.
• Skipping the toasting step: Not toasting the rice before adding liquid can result in less flavor. Make sure to toast it for about a minute to enhance its nutty flavor.
• Ignoring seasoning: Failing to season at various stages can lead to bland risotto. Make sure to use soy sauce and miso paste effectively for depth.
• Not letting the risotto rest: Serving immediately after cooking can lead to a runny consistency. Allow it to sit briefly for better texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow risotto to cool completely before refrigerating.

Freezing Japanese Style Risotto with Seared Salmon

• Freeze for up to 2 months in a freezer-safe container.
• Portion into smaller containers for easy thawing.

Reheating Japanese Style Risotto with Seared Salmon

• Oven: Preheat the oven to 350°F (175°C) and bake covered with foil until heated through, about 20-25 minutes.
• Microwave: Heat in a microwave-safe dish, covered, stirring occasionally until hot, approximately 3-5 minutes.
• Stovetop: Warm over low heat in a saucepan, adding a splash of broth if needed, stirring frequently until heated thoroughly.

Frequently Asked Questions

Here are some common questions about making Japanese Style Risotto with Seared Salmon.

How do I make Japanese Style Risotto with Seared Salmon?

To make this dish, marinate salmon fillets, cook shiitake mushrooms, then prepare risotto by gradually adding hot broth while stirring until creamy. Sear the marinated salmon and serve on top of risotto.

Can I use different types of mushrooms?

Absolutely! While shiitake mushrooms add unique flavor, you can substitute them with other varieties like cremini or button mushrooms based on your preference.

Is this recipe suitable for meal prep?

Yes! This recipe is perfect for meal prep as it stores well in the refrigerator and freezer. Just follow proper storage instructions for best results.

What alternatives can I use instead of salmon?

If you prefer other proteins, grilled chicken or seared tofu can be delicious alternatives that pair well with the miso-flavored risotto.

Final Thoughts

Japanese Style Risotto with Seared Salmon is not only savory and satisfying but also versatile enough for any dinner occasion. Feel free to customize it by incorporating seasonal vegetables or varying the protein used. We hope you give this recipe a try and enjoy its rich flavors!

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Japanese Style Risotto with Seared Salmon

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• Author: Vanessa
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Japanese Style Risotto with Seared Salmon is a delightful fusion dish that combines the creaminess of risotto with rich umami flavors. Featuring tender shiitake mushrooms and perfectly seared salmon, this dish is not only satisfying but also easy to prepare in under 40 minutes. Whether you’re entertaining guests or enjoying a cozy family dinner, this recipe promises to impress with its vibrant flavors and textures.

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Ingredients

Scale 1x2x3x

• 3 tbsp olive oil (divided)
• 10.5 ounces shiitake mushrooms (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 apple vinegar
• 5 cups hot chicken broth
• 1 tbsp white miso paste
• Black pepper (for serving)
• Chives (for serving)
• Sesame seeds (for serving)
• 4 skinless salmon fillets
• 5 tbsp low sodium soy sauce
• 1 tbsp dry apple vinegar
• 1 tsp brown sugar
• 1 tbsp olive oil
• 1 tbsp unsalted butter

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Instructions

1. Marinate the salmon in a mixture of soy sauce, apple vinegar, and brown sugar for at least 15 minutes.
2. Heat olive oil in a heavy-bottomed pot, add torn shiitake mushrooms, and cook until browned. Set aside.
3. Sauté diced onion, celery, and minced garlic in the same pot until fragrant. Add rice and toast briefly.
4. Deglaze with apple vinegar, then gradually add hot chicken broth, stirring frequently until the rice is creamy and nearly al dente.
5. Stir in cooked shiitakes and dissolved miso paste; simmer for about 5 minutes.
6. In a nonstick skillet, sear marinated salmon fillets until cooked through.
7. Serve salmon over risotto garnished with chives and sesame seeds.

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

Nutrition

• Serving Size: 1 plate (350g)
• Calories: 540
• Sugar: 4g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 5g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 80mg