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Japanese Style Risotto with Seared Salmon

Japanese Style Risotto with Seared Salmon

This Japanese Style Risotto with Seared Salmon is a comforting fusion of flavors, featuring miso and shiitake mushrooms for a delightful twist on a classic dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Japanese
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil Adds richness; can be substituted with vegetable oil.
  • 1 cup Shiitake Mushrooms Feel free to use cremini or button mushrooms.
  • 2 tablespoons Low Sodium Soy Sauce Infuses umami depth; use tamari for gluten-free.
  • 1 medium Yellow Onion Shallots can be a milder alternative.
  • 1 stalk Celery Adds crunch; omit if unavailable.
  • 1 clove Garlic Enhances flavor; garlic powder is a substitute.
  • 1 cup Rice (Sushi or Arborio) Short-grain rice is ideal.
  • 1 cup Dry White Wine Use chicken broth for a non-alcoholic version.
  • 4 cups Hot Chicken Broth Vegetable broth works for a lighter option.
  • 2 tablespoons White Miso Paste Key for umami and creaminess.
  • 1 teaspoon Black Pepper Add more to taste.
  • 2 tablespoons Chives Fresh garnish; green onions can be a replacement.
  • 1 tablespoon Sesame Seeds For garnish and texture.
For the Seared Salmon
  • 2 tablespoons Low Sodium Soy Sauce A vital component for marinating the salmon.
  • 2 tablespoons Dry White Wine Used for marination; additional soy sauce can be used.
  • 1 tablespoon Brown Sugar Balances flavors; honey can be swapped.
  • 4 fillets Salmon Packed with protein; other fish can be used.
  • 1 tablespoon Olive Oil Necessary for searing.
  • 1 tablespoon Unsalted Butter Adds richness; margarine can be a substitute.

Equipment

  • Heavy Skillet
  • Bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Salmon: Mix soy sauce, dry white wine, and brown sugar. Coat salmon fillets, let sit for at least 15 minutes.
  2. Prepare Ingredients: Tear mushrooms, dice celery and onion, mince garlic.
  3. Sauté Mushrooms: Heat 1 tablespoon olive oil, add mushrooms, sauté for 5 minutes, set aside.
  4. Cook Aromatics: In the same skillet, add olive oil, celery, onion, and garlic, sauté for 3–4 minutes.
  5. Toast Rice: Add rice, stir for 1 minute, deglaze with wine, cook until mostly evaporated.
  6. Cook Risotto: Gradually add broth, about 1 cup at a time, stirring consistently for 15–20 minutes.
  7. Add Shiitakes and Miso: Stir in mushrooms, mix miso with broth, simmer together for 5 minutes.
  8. Sear Salmon: Heat olive oil, sear salmon for about 4 minutes on each side.
  9. Serve: Plate risotto, top with seared salmon, garnish with black pepper, chives, and sesame seeds.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Adjust soy sauce as needed due to miso's saltiness. You can easily swap ingredients based on availability.

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