Description
This Japanese Style Risotto with Seared Salmon combines the creamy texture of classic Italian risotto with delicate Japanese flavors, highlighted by shiitake mushrooms, miso paste, and a soy-based marinated salmon. The result is a comforting and elegant dish perfect for a refined weeknight dinner or special occasion.
Ingredients
Scale
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 rice (like sushi rice or Arborio)
- ¼ cup dry white wine (or sake)
- 5 cups hot chicken broth
- 1 tbsp white miso paste
For the Salmon Marinade
- 5 tbsp low sodium soy sauce
- 1 tbsp dry white wine
- 1 tsp brown sugar
For the Salmon and Garnishes
- 4 skinless salmon fillets
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Black pepper (for serving)
- Chives (for serving)
- Sesame seeds (for serving)
Instructions
- Marinate the Salmon: In a shallow dish, combine 5 tbsp low sodium soy sauce, 1 tbsp dry white wine, and 1 tsp brown sugar. Place the salmon fillets in the marinade and coat both sides well. Set aside to marinate while preparing the other ingredients.
- Prepare Ingredients: Tear the shiitake mushrooms into small pieces. Finely dice the celery stalk and yellow onion. Mince the garlic clove carefully to ensure even flavor distribution.
- Sauté the Shiitakes: Heat 1 tbsp olive oil over high heat in a heavy-bottomed pot or skillet. Add the torn shiitake mushrooms and cook until they release their moisture. Add another tablespoon of olive oil and continue cooking until mushrooms begin to brown. Stir in 1 tbsp low sodium soy sauce and cook for an additional minute. Remove the mushrooms from the skillet and set aside.
- Cook the Aromatics and Toast Rice: Reduce the heat to medium-low and add 1 tbsp olive oil to the same pot. Add diced celery, onion, and minced garlic. Cook for about 2 minutes until fragrant and softened. Add the rice and toast for 1 minute to enhance its flavor.
- Deglaze and Begin Simmering: Pour in ¼ cup dry white wine (or sake) to deglaze the pan, scraping up any browned bits with a wooden spoon. Simmer for 2 minutes until the liquid has mostly evaporated.
- Gradually Add Broth: Add 2 ladles (about 1 cup) of hot chicken broth at a time, stirring frequently. Allow the broth to almost completely absorb before adding the next 2 ladles. Continue this process until the rice is almost al dente, about 15 minutes. Note that you may not use all of the broth.
- Finish Risotto with Mushrooms and Miso: Stir in the sautéed shiitake mushrooms. Dissolve 1 tbsp white miso paste with 2 tbsp hot broth in a small bowl, then add to the risotto. Simmer for about 5 more minutes, adding more broth if needed to reach a creamy, tender consistency.
- Sear the Salmon: While the risotto simmers, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium-high heat in a nonstick skillet. Remove the salmon from marinade, letting excess drip off, then sear fillets for about 4 minutes on each side until nicely browned and cooked through.
- Serve: Plate the creamy risotto and top each serving with a seared salmon fillet. Garnish with freshly ground black pepper, chopped chives, and a sprinkle of sesame seeds. Serve immediately and enjoy!
Notes
- Use sushi rice or Arborio rice for the best creamy risotto texture.
- To make this recipe vegetarian, substitute chicken broth with vegetable broth and omit the salmon.
- You can replace white wine with sake for more authentic Japanese flavor.
- Adjust soy sauce and salt levels based on your taste preference and dietary restrictions.
- Make sure the chicken broth is hot when adding to the rice to maintain cooking temperature and texture.
- If shiitake mushrooms are unavailable, you can substitute with cremini or portobello mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering, Searing
- Cuisine: Japanese-Italian Fusion
Nutrition
- Serving Size: 1 plate with one salmon fillet and risotto
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: Japanese risotto, seared salmon, shiitake mushrooms, miso risotto, gluten free, seafood risotto, Japanese cuisine, healthy dinner
