Japanese Style Risotto with Seared Salmon

This Japanese-style risotto with seared salmon combines the creamy richness of a miso-flavored risotto with the savory and slightly sweet flavor of soy-glazed salmon. The earthy shiitake mushrooms infuse the rice with a deep umami taste, while the miso paste adds a rich, savory depth. The salmon, marinated in soy sauce, wine, and brown sugar, is seared to perfection, creating a flavorful glaze. Perfect for a comforting weeknight dinner or an elevated dish for a dinner party, this recipe brings together simple ingredients for a sophisticated meal.

Ingredients:

• For the Risotto:
  
  

  • 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 sushi rice or Arborio rice
    
    

  • ¼ cup dry white wine (or sake)
    
    

  • 5 cups hot chicken broth
    
    

  • 1 tbsp white miso paste
    
    

  • Black pepper (for serving)
    
    

  • Chives (for serving)
    
    

  • Sesame seeds (for serving)
    
    

• For the Seared Salmon:
  
  

  • 5 tbsp low sodium soy sauce
    
    

  • 1 tbsp dry white wine
    
    

  • 1 tsp brown sugar
    
    

  • 4 skinless salmon fillets
    
    

  • 1 tbsp olive oil
    
    

  • 1 tbsp unsalted butter
    
    

Directions:

1. Marinate the Salmon:
   In a shallow dish, combine soy sauce, white wine, and brown sugar. Add the salmon fillets and coat both sides. Set aside to marinate for at least 15 minutes.
   
   

2. Prepare the Risotto:
   Tear the shiitake mushrooms into small pieces and finely dice the celery, onion, and garlic.
   Heat 1 tablespoon of olive oil over high heat in a heavy-bottomed skillet or pot. Add the mushrooms and cook until they release their moisture, about 3-4 minutes. Stir in the soy sauce and cook for an additional minute. Remove the mushrooms from the skillet and set aside.
   
   

3. Cook the Risotto:
   Reduce the heat to medium-low and add another tablespoon of olive oil. Add the diced celery, onion, and garlic. Cook for 2 minutes until fragrant. Add the rice and toast for 1 minute. Deglaze the pan with white wine and simmer for 2 minutes while scraping up any flavorful bits stuck to the bottom of the pan.
   
   

4. Add the Broth:
   Gradually add 2 ladles of hot chicken broth at a time, stirring frequently. Wait until the broth is nearly absorbed before adding the next batch. Continue this process until the rice is almost al dente, about 15 minutes. Stir in the shiitake mushrooms.
   
   

5. Finish the Risotto:
   In a small bowl, dissolve the miso paste with 2 tablespoons of hot broth. Stir the miso mixture into the risotto. Continue simmering for another 5 minutes until the risotto is creamy and the rice is fully cooked. Add more broth if needed to reach the desired consistency.
   
   

6. Cook the Salmon:
   Heat olive oil and butter in a nonstick skillet over medium-high heat. Add the marinated salmon fillets and sear for 4 minutes per side, until crispy and golden. The salmon should be cooked through with a nice glaze.
   
   

7. Assemble the Dish:
   Serve the risotto in bowls and top each with a seared salmon fillet. Garnish with black pepper, chopped chives, and sesame seeds.
   
   

Nutritional Value (per serving):

• Calories: 627
  
  

• Carbohydrates: 46g
  
  

• Protein: 42g
  
  

• Fat: 29g
  
  

• Saturated Fat: 6g
  
  

• Polyunsaturated Fat: 6g
  
  

• Monounsaturated Fat: 15g
  
  

• Trans Fat: 0.1g
  
  

• Cholesterol: 101mg
  
  

• Sodium: 1109mg
  
  

• Potassium: 1227mg
  
  

• Fiber: 3g
  
  

• Sugar: 3g
  
  

• Vitamin A: 164 IU
  
  

• Vitamin C: 0.3mg
  
  

• Calcium: 50mg
  
  

• Iron: 3mg