This delicious recipe features risotto with a Japanese flare, topped with some miso soy glazed salmon. I love any and all risotto, and this Asian version is no exception. It is made just like any risotto, by stirring hot broth into the rice as it slowly cooks. The addition of shitake mushrooms, soy sauce and sesame oil takes the dish in a different and yummy direction.
You need to use Arborio rice for this recipe. It is high in starch, which it releases as you slowly cook it, which is what gives risotto its creamy texture. I used both shitake and regular brown mushrooms here. You could just use shitakes to save time if you don’t want to use both.
The salmon is pan seared and glazed at the end of cooking with a mixture of miso, soy, sesame oil, and a touch of rice vinegar. I really enjoyed this meal and it is another one I’d make again soon.
Miso Soy Glazed Salmon with Shitake Risotto
For the salmon:
- 4 salmon filets
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp white miso
- 2 tsp brown sugar
For the risotto:
- 4 tbsp olive oil
- 11 oz shitake mushrooms diced into 1/2 inch pieces
- 1 package brown mushrooms diced into 1/2 inch pieces
- 2 cups fresh spinach
- 1 onion diced
- 4 garlic cloves sliced
- 1 cup Arborio rice
- 1 cup dry white wine
- 4-5 cups hot chicken broth
- salt and pepper
- chopped scallions for serving
- sesame seeds for serving
- sesame oil for drizzling over
For the fish:
- Season fish with salt and pepper. Heat oil in a skillet over high heat and add the salmon. Cook without moving until you get a nice brown crust on the bottom. Flip the fish and reduce heat to medium and cook to your desired doneness level.
- Once the fish is cooked, mix the glaze ingredients in a bowl and pour over the fish. Reduce the glaze and keep spooning it over the fish until the pieces are nicely glazed, being careful not to burn. Remove from heat and set aside until ready to eat.
For the risotto:
- Add chicken stock to a pot and keep warm on the stove. Heat the oil in a deep skillet over high heat. Add the mushrooms, onions, and garlic and sprinkle with salt and pepper. Cook, stirring often until the mushrooms release their water and start to brown up. Add the rice and cook and stir for a few minutes until the rice gets transparent around the edges.
- Add the wine and allow to boil until the pan is almost dry again. Add a cup of hot chicken stock at a time and cook over medium heat, stirring most of the time, until it almost dry again. Repeat this process for about 15-20 minutes, testing the rice as you get further along until it is tender but not mushy.
- Taste and add a splash of soy sauce and sesame oil, as well as salt and pepper as needed.
- Place risotto into a bowl and top with fish, scallions, sesame seeds and a drizzle more sesame oil and serve.