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