Japanese Style Risotto with Seared Salmon
Indulge in the exquisite flavors of Japanese Style Risotto with Seared Salmon, a dish that elevates your dining experience with its bold umami notes and creamy texture. This delightful recipe features tender salmon fillets glazed with soy sauce, served atop a bed of rich miso-infused risotto flecked with earthy shiitake mushrooms. Perfect for family dinners or special occasions, this dish is not only quick to prepare but also visually stunning, making it an instant favorite for all seafood lovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Ingredients
Scale
- 3 tbsp olive oil
- 10.5 ounces shiitake mushrooms
- 1 small yellow onion
- 1 celery stalk
- 1 garlic clove
- 1 cup sushi or Arborio rice
- ¼ cup dry white apple vinegar
- 5 cups hot chicken broth
- 1 tbsp white miso paste
- 4 skinless salmon fillets
- 5 tbsp low sodium soy sauce
- 1 tsp brown sugar
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Instructions
- Marinate the salmon in a mixture of soy sauce, vinegar, and brown sugar for at least 30 minutes.
- Sauté torn shiitake mushrooms in olive oil until browned; remove from skillet.
- In the same skillet, cook diced onion, celery, and minced garlic until fragrant, then stir in rice.
- Gradually add chicken broth while stirring until creamy and nearly al dente (about 15 minutes).
- Mix in sautéed mushrooms and dissolved miso paste; simmer briefly.
- Sear marinated salmon fillets in olive oil and butter until cooked through.
- Serve risotto topped with seared salmon and garnished as desired.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg