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Japanese Style Risotto with Seared Salmon Recipe

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★★★★★

4.9 from 88 reviews

This Japanese Style Risotto with Seared Salmon combines creamy, umami-rich risotto enhanced with shiitake mushrooms, white miso, and soy sauce, paired perfectly with tender, marinated salmon fillets seared to golden perfection. A comforting yet elegant dish that marries traditional Japanese flavors with an Italian classic, great for a special dinner that’s both nourishing and flavorful.

Ingredients

Scale

Japanese-Style 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 (sushi rice or Arborio)
  • ¼ cup dry white wine (or sake)
  • 5 cups hot chicken broth
  • 1 tbsp white miso paste
  • Black pepper – for serving
  • Chives – for serving
  • Sesame seeds – for serving

Seared Salmon

  • 5 tbsp low sodium soy sauce
  • 1 tbsp dry white wine
  • 1 tsp brown sugar
  • 4 skinless salmon fillets
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter

Instructions

  1. Marinate the Salmon: In a shallow dish, combine 5 tablespoons low sodium soy sauce, 1 tablespoon dry white wine, and 1 teaspoon brown sugar. Add the 4 skinless salmon fillets and coat both sides evenly. Set aside to marinate while preparing the risotto.
  2. Prepare Vegetables: Tear the shiitake mushrooms into small pieces, finely dice the celery stalk, mince the garlic clove, and finely chop the yellow onion to have all components ready for cooking.
  3. Cook Shiitakes: Heat 1 tablespoon olive oil over high heat in a heavy bottomed pot or skillet. Add the shiitake mushrooms and cook until they release their moisture. Then add another tablespoon of olive oil and continue cooking until the mushrooms begin to brown. Stir in 1 tablespoon low sodium soy sauce and cook for an additional minute. Remove the mushrooms from the skillet and set aside.
  4. Sauté Aromatics: Reduce heat to medium low and add the remaining 1 tablespoon olive oil. Add the diced celery, onion, and minced garlic. Cook for about 2 minutes until fragrant and softened but not browned.
  5. Toast Rice & Deglaze: Add 1 cup of sushi or Arborio rice to the skillet with the aromatics and toast for 1 minute, stirring well. Pour in ¼ cup dry white wine (or sake) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes until the wine reduces slightly.
  6. Add Broth Gradually: Add the hot chicken broth in 2 ladlefuls at a time, stirring frequently. Allow the liquid to be almost completely absorbed before adding the next portion. Continue this process for about 15 minutes until the rice is almost al dente. Note that you may not need all 5 cups of broth.
  7. Finish Risotto: Stir the cooked shiitake mushrooms back into the risotto. Dissolve 1 tablespoon white miso paste into 2 tablespoons hot broth, then add this mixture to the risotto. Simmer gently for about 5 minutes until the risotto is creamy and fully cooked. Add additional broth if needed to reach desired consistency.
  8. Cook the Salmon: While the risotto simmers, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a nonstick skillet over medium-high heat. Remove the salmon from the marinade and sear each fillet for 4 minutes per side until nicely browned and cooked through.
  9. Serve: Plate the risotto and top with a seared salmon fillet. Garnish with freshly ground black pepper, chopped chives, and sesame seeds. Serve immediately and enjoy the full flavors of this Japanese-inspired dish.

Notes

  • Use sushi rice or Arborio rice for best results in risotto texture.
  • Chicken broth can be substituted with vegetable broth for a pescatarian option.
  • Adjust soy sauce quantity for salt preference, considering low sodium versions to control saltiness.
  • White miso paste adds umami depth; avoid substituting with red miso which is stronger and saltier.
  • Ensure salmon fillets are skinless for better searing and texture in this recipe.
  • Stir risotto frequently to prevent sticking and ensure even cooking.
  • For a vegetarian version, omit salmon and increase mushroom quantity or add another protein like tofu.

Keywords: Japanese risotto, seared salmon, shiitake mushrooms, miso paste, sushi rice, savory rice dish, Asian fusion risotto, main course seafood

Find it online: https://deliciousdishspot.com/japanese-style-risotto-with-seared-salmon-recipe/