Ingredients
Scale
- 3 tbsp olive oil (divided)
- 10.5 ounces shiitakes (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 (like sushi rice or Arborio)
- ¼ cup dry white apple vinegar
- 5 cups hot chicken broth
- 1 tbsp white miso paste
- black pepper (for serving)
- chives (for serving)
- sesame seeds (for serving)
- 5 tbsp low sodium soy sauce
- 1 tbsp dry white apple vinegar
- 1 tsp brown sugar
- 4 skinless salmon fillets
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Instructions
- Marinate the salmon fillets in a mixture of soy sauce, white apple vinegar, and brown sugar.
- Prepare the vegetables by tearing shiitakes and dicing onion and celery.
- Cook the shiitakes in a heavy-bottomed pot until browned; remove from pot.
- Sauté onion, celery, and garlic in olive oil until fragrant. Stir in rice and toast for one minute.
- Deglaze with white apple vinegar, then add hot chicken broth gradually, stirring frequently until absorbed.
- Incorporate cooked shiitakes and dissolved miso; simmer until creamy.
- Sear marinated salmon in a nonstick skillet until golden brown on both sides.
- Serve salmon over risotto, garnished with black pepper, chives, and sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg