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This Japanese Risotto & Pan Fried Salmon is a sophisticated dish that marries creamy risotto with the umami-rich flavors of Japanese cuisine, topped with perfectly cooked salmon.
We learned of this elegant meal on servingdumplings.com. I was really intrigued by the twist on a more classic mushroom risotto and I’m so glad I tried it. It’s a unique and delicious combination that makes a pretty impressive dish.
Why You’ll Like It
- It offers a delightful twist on classic risotto with Japanese ingredients.
- The rich, buttery salmon complements the savory risotto perfectly.
- It’s a visually stunning dish that tastes as good as it looks.
Helpful Tips
- Use quality salmon: Opt for fresh, high-quality salmon for the best flavor and texture.
- Consistent stirring: Stir the risotto frequently to release the starches, resulting in a creamy consistency.
- Don’t overcook the salmon: Pan-roast the salmon until it’s just cooked through to keep it moist and tender.
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Japanese Risotto & Pan Fried Salmon
Ingredients
- 2 salmon filets
- 3 tablespoons (44 ml) soy sauce divided
- 3 tablespoons (44 ml) sake divided
- 1 teaspoon (4 g) brown sugar
- 2 tablespoons (30 ml) olive oil divided
- 5 ounces (142 g) shiitake mushrooms
- 2 slices onion finely chopped
- 1 clove garlic minced
- 1/2 cup (93 g) sushi rice
- 2 1/2 cups (591 ml) chicken broth
- 1/2 tablespoon (9 g) white miso paste
Instructions
- Combine 1 tablespoon of soy sauce, 1 tablespoon of sake, and brown sugar in a shallow bowl. Add the salmon and marinate for 10 minutes (or longer, as time permits).
- In a pan over medium heat, add 1 tablespoon of olive oil. When hot the mushrooms and cook, without touching for 3 minutes. Move around in the pan and cook another 3 minutes. Then add the onions and cook for 3 more minutes. Then add the garlic and cook for 30 seconds.
- Stir in the remaining 2 tablespoons of soy sauce.
- Pour the rice into the pan and toast for 2 minutes. Pour in the remaining 2 tablespoons of sake (or white wine).
- Add one cup of the broth and stir the rice frequently while cooking until the broth is almost absorbed. Repeat with another cup of broth. Mix the miso into the remaining broth. Continue to cook and stir until the rice is al dente, about 20 minutes. It should soak up most or all of the broth.
- While the rice is cooking, heat remaining oil in a pan over medium heat. Add salmon and cook for 3-4 minutes per side, until just cooked through.
- Serve salmon over the risotto.
Notes
- Go for fresh, high-quality salmon for the best flavor and texture.
- Stir the risotto frequently to release the starches, resulting in a creamy consistency.
- Pan-fry the salmon until it’s just cooked through to keep it moist and tender.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
