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Japanese Style Risotto with Seared Salmon

Japanese Style Risotto with Seared Salmon Bliss

A delicious Japanese Style Risotto with Seared Salmon that combines creamy, miso-infused risotto and flaky, soy-glazed salmon, perfect for impressing your dinner guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil Substitute with avocado oil for a lighter flair.
  • 8 ounces Shiitake Mushrooms Major umami contributor; swap with cremini if unavailable.
  • 1 cup Low Sodium Soy Sauce Adds salty goodness and deepens umami; tamari works for gluten-free.
  • 1 medium Yellow Onion Brings sweetness and aroma; try shallots for a milder flavor.
  • 1 stalk Celery Offers fresh crunch; substitute with bell pepper if preferred.
  • 2 cloves Garlic Freshly minced is best, but powder can substitute.
  • 1 cup Rice (Sushi or Arborio) The heart of the risotto.
  • 1/2 cup Dry White Wine/Sake Use lemon juice with water for a non-alcoholic option.
  • 4 cups Hot Chicken Broth Vegetable broth makes it vegetarian-friendly.
  • 3 tablespoons White Miso Paste Delivers distinct depth; red miso can amplify flavor.
  • to taste Black Pepper Adjust generously for extra warmth.
  • 2 tablespoons Chives Excellent for garnish; substitute with green onions if necessary.
  • optional Sesame Seeds Adds delightful crunch.
For the Seared Salmon
  • 4 fillets Skinless Salmon Fillets Key protein; chicken breast is a quick alternative if preferred.
  • 1 tablespoon Brown Sugar Balances the marinade’s flavors; swap in honey for a unique twist.
  • 2 tablespoons Butter Use vegan butter for a dairy-free version.

Equipment

  • Medium pot
  • Skillet
  • whisk
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Marinate the Salmon: Whisk together low sodium soy sauce, dry white wine, and brown sugar. Submerge the salmon fillets in the marinade and let marinate for at least 15 minutes.
  2. Prepare Mushrooms: In a medium pot, add olive oil, toss in shiitake mushrooms, and sauté for 5-7 minutes until browned.
  3. Cook Aromatics: Add more olive oil, stir in diced onion, garlic, and celery. Sauté for 3-4 minutes until onions are translucent.
  4. Toast Rice: Add rice to the pot and toast for 2 minutes. Pour in the remaining marinade from the salmon.
  5. Add Broth: Gradually add hot chicken broth, one ladle at a time, stirring frequently. Cook for about 15 minutes.
  6. Mix in Miso and Mushrooms: Stir in sautéed mushrooms and white miso paste, cook for an additional 2-3 minutes.
  7. Sear Salmon: Melt butter and olive oil in a skillet. Sear the salmon fillets for about 4 minutes on each side.
  8. Serve: Plate the risotto, top with the salmon, and garnish with black pepper, chives, and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 2mg

Notes

Ensure your skillet is hot before adding the salmon, and stir often while adding broth to the risotto for even absorption.

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