Go Back
–+ servings
Japanese Style Risotto with Seared Salmon for Cozy Nights

Japanese Style Risotto with Seared Salmon for Cozy Nights

Experience the rich flavors of Japanese Style Risotto with Seared Salmon, a comforting dish that's perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 15 minutes
Total Time 40 minutes
Course Dinner
Cuisine Japanese
Servings 4 servings
Calories 600 kcal

Equipment

  • Heavy-bottomed pot
  • nonstick skillet
  • shallow dish

Ingredients
  

For the Risotto

  • 2 tablespoons Olive Oil Consider sesame oil for an Asian twist.
  • 10.5 ounces Shiitake Mushrooms Can substitute with cremini or button mushrooms.
  • 1 small Yellow Onion Diced; can substitute with shallots.
  • 1 stalk Celery Diced; optional.
  • 1 clove Garlic Minced; fresh is preferred.
  • 1 cup Rice Sushi or Arborio; avoid long-grain rice.
  • 0.25 cup Dry White Wine Can substitute with sake or chicken broth.
  • 5 cups Hot Chicken Broth Use low sodium if desired.
  • 1 tablespoon White Miso Paste Can replace with tahini.

For the Salmon

  • 4 fillets Salmon Skinless; can substitute with seared tuna.
  • 6 tablespoons Low Sodium Soy Sauce Use tamari for gluten-free option.
  • 1 tablespoon Unsalted Butter Can substitute with more olive oil.

For Garnish

  • Chives and Sesame Seeds Adjust quantities based on preference.
  • Black Pepper Freshly ground recommended.

Instructions
 

How to Make

  • Marinate the Salmon: In a shallow dish, combine soy sauce, white wine, and brown sugar. Add your salmon fillets, coating them well. Let them rest for about 15 minutes to absorb the flavors.
  • Prepare the Vegetables: Tear the shiitake mushrooms into bite-sized pieces. Dice the yellow onion and celery, then mince the garlic.
  • Sauté Mushrooms: Heat 1 tablespoon of olive oil in a heavy-bottomed pot over high heat. Add the shiitake mushrooms and sauté until softened, about 4 minutes. Add a splash of soy sauce, cooking until lightly browned, then remove from pot.
  • Cook Aromatics: Lower the heat to medium-low and add another tablespoon of oil. Stir in the celery, onion, and garlic. Sauté for 2 minutes until fragrant.
  • Toast Rice: Add the rice to the pot, stirring constantly for about 1 minute. Pour in the dry white wine and let it simmer for about 2 minutes.
  • Cook Risotto: Gradually add chicken broth, two ladles at a time, stirring frequently. Allow the liquid to absorb before adding more for about 15 minutes until the rice is partially tender.
  • Incorporate Flavor: Stir back in the sautéed mushrooms. Dissolve the white miso paste in a small amount of hot broth, then fold it into the risotto and let it simmer for 5 minutes.
  • Sear Salmon: In a nonstick skillet, heat a mixture of oil and butter over medium-high heat. Sear the marinated salmon for about 4 minutes on each side.
  • Serve: Spoon the risotto onto plates, top each with the seared salmon fillet, and finish with a sprinkle of black pepper, chives, and sesame seeds.

Notes

This dish is a canvas for creativity; feel free to customize ingredients based on preferences.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 67gProtein: 36gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 15mg
Keyword Comfort Food, Cozy Nights, Japanese Style Risotto, Rice Dish, seafood, Seared Salmon
Tried this recipe?Let us know how it was!