Description
Delightful Japanese-style risotto with seared salmon brings together creamy Arborio rice and perfectly cooked fish in a harmonious culinary fusion. Umami-rich ingredients and precise cooking techniques create a memorable dining experience that transports palates straight to coastal Japan.
Ingredients
Scale
Main Ingredients:
- 4 skinless salmon fillets
- 1 cup sushi rice (or Arborio)
- 10.5 ounces (298 grams) shiitake mushrooms, torn into pieces
- 5 cups hot chicken broth (or dashi)
Aromatics and Seasonings:
- 1 small yellow onion, diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 1 tablespoon white miso paste
- 1 tablespoon low-sodium soy sauce
- 5 tablespoons low-sodium soy sauce
- 1/4 cup dry white wine (or sake)
- 1 tablespoon dry white wine
- 1 teaspoon brown sugar
- Black pepper, to taste
Cooking Fats and Garnish:
- 3 tablespoons olive oil, divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Chives, for garnish
- Sesame seeds, for garnish
Instructions
- Immerse salmon fillets in a zesty marinade of soy sauce, white wine, and brown sugar for enhanced flavor profiles. Allow to rest while preparing other components.
- Deconstruct shiitake mushrooms by hand, creating rustic texture. Finely mince celery, onion, and garlic for uniform distribution throughout the dish.
- Caramelize mushrooms in a scorching skillet with olive oil, creating deep umami notes. Once golden and moisture-evaporated, deglaze with soy sauce and remove from pan.
- Reduce heat to medium-low. Sweat aromatics (celery, onion, garlic) until fragrant, approximately 2 minutes. Introduce rice, toasting for 1 minute to develop nutty undertones. Splash white wine, allowing it to simmer and release fond from skillet bottom.
- Incrementally introduce chicken broth, stirring consistently for 15-18 minutes. Rice should approach al dente consistency. Reintegrate mushrooms and dissolve miso paste into hot broth, creating creamy complexity. Continue cooking until risotto reaches desired consistency.
- Simultaneously prepare salmon in a separate nonstick skillet. Sear at medium-high temperature (375°F) for 3-4 minutes per side, achieving golden caramelization and flaky texture.
- Assemble by nestling salmon atop risotto. Elevate presentation with freshly cracked black pepper, delicate chive snippets, and toasted sesame seeds for textural contrast.
Notes
- Marinating in advance helps infuse deeper umami flavors into the salmon, enhancing its taste profile.
- Toast rice thoroughly to develop a nutty, complex flavor before adding liquid, which prevents mushiness and creates a better texture.
- Use low-sodium chicken broth to control salt levels, especially when incorporating soy sauce and miso paste which are naturally salty.
- For gluten-free adaptation, replace soy sauce with tamari and ensure miso paste is certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg