Description
Experience the rich flavors of Japanese Style Risotto with Seared Salmon—an easy-to-make, delicious dish that’s ready in just 40 minutes! Try it today!
Ingredients
Scale
- 3 tbsp olive oil (divided)
- 10.5 ounces shiitakes (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 apple vinegar
- 5 cups hot chicken broth
- 1 tbsp white miso paste
- 4 skinless salmon fillets
- 1 tbsp unsalted butter
- Black pepper (for serving)
- Chives (for serving)
- Sesame seeds (for serving)
Instructions
- 1. Marinate salmon fillets in soy sauce, white apple vinegar, and brown sugar in a shallow dish for 15–30 minutes.
- 2. Tear shiitakes into small pieces and prepare vegetables: dice onion and celery, mince garlic.
- 3. Heat olive oil in a heavy-bottomed pot; cook shiitakes until browned, then set aside.
- 4. In the same pot, sauté onion, celery, and garlic until fragrant. Add rice; toast for 1 minute. Deglaze with white apple vinegar.
- 5. Gradually add hot chicken broth while stirring until absorbed; add shiitakes midway through cooking.
- 6. Dissolve miso in broth and stir into the risotto.
- 7. In a nonstick skillet, heat olive oil and butter; sear marinated salmon fillets until golden brown on each side.
- 8. Serve risotto topped with seared salmon and garnished with black pepper, chives, and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 7g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg