Japanese Style Risotto with Seared Salmon
Savory Japanese Style Risotto with Seared Salmon, packed with flavor and shiitake mushrooms, ready in about 40 minutes.
Equipment
- shallow dish
- pan
- pot
Ingredients
Japanese-Style Risotto
- 3 tablespoon olive oil divided
- 10.5 oz shiitake mushrooms torn into pieces
- 1 tablespoon low sodium soy sauce
- 1 small yellow onion diced
- 1 stalk celery diced
- 1 clove garlic minced
- 1 cup rice like sushi rice or Arborio
- 0.25 cup dry white wine or sake
- 5 cup hot chicken broth
- 1 tablespoon white miso paste
- black pepper for serving
- chives for serving
- sesame seeds for serving
Seared Salmon
- 5 tablespoon low sodium soy sauce
- 1 tablespoon dry white wine
- 1 teaspoon brown sugar
- 4 fillets skinless salmon
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Instructions
Preparation
- In a shallow dish, combine soy sauce, white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.
- Tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.
Notes
A perfect dish to transform your dinner into a next-level flavor bomb!
Nutrition
Serving: 1portionCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 2mg
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