Learn how to make an incredible Marinated Salmon & Miso Risotto in this easy-to-follow recipe! This dish combines the rich umami flavors of miso, soy sauce, and shiitake mushrooms with perfectly seared, marinated salmon, all atop a creamy, restaurant-quality risotto. Whether you're looking for a quick yet impressive weeknight dinner or want to master the art of making risotto, this step-by-step guide will walk you through every detail-from marinating the salmon to achieving that perfect risotto texture. Grab your ingredients, follow along, and enjoy a delicious Japanese-inspired twist on a classic comfort dish!
Marinated Salmon & Miso Risotto Recipe
Ingredients: For the Marinated Salmon:
1 lb salmon (skin removed)
¼ cup light soy sauce
1 tbsp mirin
1 tsp brown sugar
2 garlic cloves, finely minced (divided)
For the Risotto:
1 medium white onion, diced
8 oz shiitake mushrooms (or preferred mushrooms), stems removed and thinly sliced
1 cup arborio rice
½ cup dry white wine (e.g., Chardonnay)
6 cups warm chicken stock
1 tbsp white miso paste
2 tbsp cold unsalted butter
Avocado oil
Kosher salt & black pepper (to taste)
Green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions:
Step 1: Marinate the Salmon
1. In a large bowl, combine soy sauce, mirin, brown sugar, and half the minced garlic.
2. Mix well, then add the salmon fillets, ensuring they are well coated.
3. Let the salmon marinate for at least 30 minutes, flipping halfway through.
Step 2: Prepare the Ingredients
1. Dice the onion and set aside.
2. Slice the mushrooms, remove stems, and rinse to remove any dirt.
Step 3: Cook the Risotto
1. n a large pot over medium heat, add avocado oil and mushrooms with a pinch of kosher salt.
2. Sauté until the mushrooms release their moisture and the liquid evaporates.
3. Add the diced onion and another pinch of salt, cooking until translucent (about 2 minutes).
4. Stir in the remaining minced garlic and sauté for 30 seconds.
5. Add 1 tbsp soy sauce for extra flavor and mix well.
6. Stir in 1 cup arborio rice and toast for 1 minute.
7. our in ½ cup white wine, stir, and let it simmer until the alcohol burns off (when it no longer burns your nose).
8. In a separate pot, mix 6 cups warm chicken stock with 1 tbsp white miso paste.
9. lowly add the stock ⅓ to ½ cup at a time, stirring constantly, and only adding more when the liquid is absorbed. Continue this process until the risotto reaches an al dente texture.
Step 4: Cook the Salmon
1. While stirring the risotto, heat a large pan over medium-high heat with avocado oil.
2. Add the salmon fillets and cook for 3 minutes on the first side.
3. Flip and cook for another 2-3 minutes, or until done.
4. Remove from heat and let the salmon rest for at least 5 minutes.
Step 5: Finish the Risotto
1. Once the risotto reaches the desired texture, turn off the heat.
2. Stir in 2 tbsp cold unsalted butter until fully melted.
3. Season with kosher salt & black pepper to taste.
Step 6: Assemble & Serve
-1. Plate the risotto and place a piece of salmon on top.
2. Garnish with sliced green onions and sesame seeds.
3. Serve immediately and enjoy!
If you have any questions or video ideas, please send them to me at Inquiries@tasteswithtaylor.org
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