Miso Glazed Salmon Mushroom Risotto
Ingredients Featured in Our Miso Glazed Salmon Mushroom Risotto
Recipe Overview
This nutrient-dense Miso Glazed Salmon Mushroom Risotto is a health booster you can enjoy all year round. Packed with protein and fiber, this vibrant dish combines the wholesome goodness of salmon, shiitake mushrooms, and arborio rice with the zesty freshness of miso and sesame oil.
Simple to prepare, this dish is hearty, nutritious, and easily adaptable. You can enjoy it with or without additional vegetables and customize it with other proteins to suit your dietary preferences.
About Our
Miso Glazed Salmon Mushroom Risotto
For a dish that’s both vibrant and nutritious, try our Miso Glazed Salmon Mushroom Risotto. This meal celebrates the rich flavors of autumn with a medley of textures and tastes that will leave you satisfied and nourished.
Salmon provides lean protein to keep you full and energized, while shiitake mushrooms add a savory depth. Arborio rice creates a creamy base, perfectly complemented by the umami-rich miso and soy sauce. Freshly cracked black pepper and a touch of white wine tie everything together with a bright, sophisticated finish.
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The Miso Glazed Salmon Mushroom Risotto is particularly effective for Cycle Hacking™ the second half of the menstrual cycle, specifically the luteal phase that follows ovulation and precedes menstruation. This period is marked by the body’s preparation for a potential pregnancy, leading to increased levels of progesterone and significant amounts of estrogen. As a result, there’s often a surge in energy needs and a desire for more comforting, substantial meals to combat premenstrual symptoms.
This dish, with its warm, satisfying richness, addresses these cravings head-on. The omega-3 fatty acids from the salmon provide vital support for hormone regulation, as well as heart and brain health, aligning with the body’s elevated nutritional demands. Meanwhile, the mushrooms offer a comforting, earthy flavor and pack an anti-inflammatory punch, and the combination of miso and chicken broth supports a healthy digestive system. It’s the perfect meal to nourish and comfort the body through the unique challenges of the luteal phase, helping to alleviate premenstrual discomfort and enhance overall wellness during this time.
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What You'll Need
ARBORIO RICE
Short-grain rice that becomes creamy when cooked, making it perfect for risotto.
BUTTON MUSHROOMS
These mushrooms add a mild, earthy flavor and tender texture to the risotto.
CHICKEN BROTH
Rich and savory, this broth forms the base of the risotto, adding depth and flavor.
GARLIC
Pungent and aromatic, garlic enhances the overall flavor profile of the dish.
OLIVE OIL
A heart-healthy fat that provides a rich and smooth texture to the risotto.
ONION
Sweet and savory, onions form the flavor base for the risotto.
RICE VINEGAR
Adds a touch of acidity and sweetness to balance the flavors.
SAUTÉED SHIITAKE MUSHROOMS
These mushrooms add a rich, umami flavor and meaty texture to the risotto.
SESAME OIL
Provides a nutty aroma and depth of flavor to the miso glaze.
SOY SAUCE
Adds a salty, umami-rich flavor that enhances the overall taste.
WHITE MISO PASTE
Fermented soybean paste that adds umami and depth to both the salmon and the risotto.
WHITE WINE
Used to deglaze the pan, adding brightness and acidity to the risotto.
How to Make
Miso Glazed Salmon Mushroom Risotto
MARINATE THE SALMON
Whisk together miso paste, soy sauce, sugar, vinegar, and sesame oil for the salmon in a shallow baking dish. Add salmon filets, turning to coat both sides. Set aside to marinate for at least 1 to 3 hours in the refrigerator. The longer you let it marinate, the better it will taste.
WARM THE BROTH
Add chicken broth to a saucepan over low heat. Keep the chicken broth warm on the stovetop.
COOK THE MUSHROOMS
In a large skillet with high sides, heat 1 Tbsp oil over medium-high heat. Once hot, add mushrooms, cooking until they release their moisture, about 2 minutes, stirring occasionally. Add another 1 Tbsp of oil to the pan and continue to cook until the mushrooms start to brown, about 3 to 4 minutes. Stir in soy sauce and cook for another minute. Remove from the skillet and set aside.
PREPARE THE RISOTTO
Reduce heat to medium low. Add in celery, onion, and garlic, cooking until fragrant for about 2 minutes. Add rice and toast in the pan for 1 minute before adding in white wine to deglaze. Let the mixture simmer for 2 minutes while using a wooden spoon to scrape up browned bits on the bottom of the pan. Add in a couple ladles full of chicken broth, stirring frequently, until the broth has been almost completely absorbed. Continue this process of adding chicken broth and cooking until the liquid is absorbed, until the rice is al dente. This will take about 15 minutes.
PREPARE THE RISOTTO (continued)
Stir in cooked mushrooms and miso, stirring well until the miso has dissolved. Simmer for a few minutes to warm the mushrooms through, adding more broth if needed. Keep warm over low heat until ready to serve.
COOK THE SALMON
As the risotto cooks, preheat the oven to 375˚F. Line a baking sheet with aluminum foil or a silicone mat. Remove salmon to the baking sheet. Be sure to reserve a couple of tablespoons of the marinade. Cook for 12 to 15 minutes. Brush with the reserved marinade. Broil for 1 to 2 minutes, until cooked to desired doneness.
ASSEMBLE AND SERVE
Serve salmon over risotto. Garnish with chopped cilantro, chili oil, and lime halves if desired.
FAQs
What if I don’t have shiitake mushrooms?
If you don’t have shiitake mushrooms, you can use other types of mushrooms such as cremini or portobello. These will also add a rich, umami flavor to the dish.
Can I make this dish vegetarian?
Yes, you can make this dish vegetarian by using vegetable broth instead of chicken broth and omitting the salmon. You can add extra vegetables or tofu as a substitute for the salmon.
How can I add more protein to this meal?
To add more protein, you can include additional grilled salmon or add other proteins like grilled shrimp, tofu, or chicken. These options will complement the flavors and enhance the nutritional profile of the risotto.
Can I prepare the risotto in advance?
Risotto is best enjoyed fresh, but you can prepare the base up to the point before adding the mushrooms and miso. Store it in an airtight container in the refrigerator. When ready to serve, warm it on the stove, add the mushrooms and miso, and finish cooking.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth or water to loosen the risotto and restore its creamy texture.
Can I use another type of rice?
Arborio rice is preferred for its creamy texture, but you can use sushi rice or another short-grain rice as a substitute. Avoid using long-grain rice, as it won’t provide the same creamy consistency.
Can I make this recipe with another type of fish?
Yes, while salmon is chosen for its health benefits, feel free to substitute with your preferred fish, adjusting cooking times accordingly.
Is there a vegetarian alternative for the chicken broth?
Absolutely, vegetable broth can be used as a seamless substitute.
How can I make this recipe dairy-free?
Swap out the parmesan for a dairy-free cheese alternative or simply omit it for a lighter version.
Can I use a different type of rice if I don’t have Arborio?
While Arborio rice is ideal for risotto due to its high starch content, you can use other short-grain rice varieties like Carnaroli or Vialone Nano for a similar creamy texture. Keep in mind that cooking times may vary slightly.
Is it possible to make this risotto dairy-free?
Yes, to make this risotto dairy-free, you can substitute the parmesan cheese with nutritional yeast or a dairy-free cheese alternative that melts well. Just adjust the quantity to taste.
Can I add other vegetables to the risotto?
Absolutely! Risotto is versatile, and you can add asparagus, peas, or spinach for extra flavor and nutrition. Just add these vegetables towards the end of the cooking process to ensure they remain vibrant and tender.
What can I use instead of wine in the recipe?
If you prefer not to use wine, you can substitute it with an equal amount of extra broth or a mixture of lemon juice and water for a hint of acidity.
Can I use frozen salmon fillets for this recipe?
Yes, frozen salmon fillets can be used. Thaw them completely in the refrigerator before use and pat them dry to remove excess moisture. This ensures even cooking and optimal flavor.
Still hungry?
For a delightful side dish or a hormone-boosting lunch, try our Blueberry Beet Salad. This vibrant salad combines the sweetness of blueberries with the earthy goodness of beets, offering a refreshing and nutrient-rich complement to your meal. Packed with antioxidants and vitamins, it’s perfect for supporting overall wellness and balancing hormones naturally. Enjoy it alongside our Miso Glazed Salmon Mushroom Risotto for a complete and satisfying dining experience.
End the meal with a sweet slice of Gluten-Free Banana Cake. With creamy frosting, each slice is fluffy and moist.
Miso Glazed Salmon Mushroom Risotto
Ingredients
Salmon
- 1/4 cup white miso paste
- 2 Tbsp low sodium soy sauce
- 1 Tbsp light brown sugar
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 4 salmon filets about 2 lbs
Risotto
- 5 cups chicken broth
- 3 Tbsp olive oil divided
- 6 oz shiitakes torn into small pieces
- 4 oz white button mushrooms sliced
- 1 Tbsp low sodium soy sauce
- 1/2 yellow onion diced
- 2 garlic cloves minced
- 1 cup arborio rice or sushi rice
- 1/4 cup dry white wine
- 2 tsp white miso paste
Instructions
- Whisk together miso paste, soy sauce, sugar, vinegar, and sesame oil for the salmon in a shallow baking dish. Add salmon filets, turning to coat both sides. Set aside to marinate for at least 1 to 3 hours in the refrigerator. The longer you let it marinate, the better it will taste.1/4 cup white miso paste, 2 Tbsp low sodium soy sauce, 1 Tbsp light brown sugar, 1 Tbsp rice vinegar, 1 tsp sesame oil, 4 salmon filets
- Add chicken broth to a saucepan over low heat. Keep the chicken broth warm on the stovetop.5 cups chicken broth
- In a large skillet with high sides, heat 1 Tbsp oil over medium-high heat. Once hot, add mushrooms, cooking until they release their moisture, about 2 minutes, stirring occasionally. Add another 1-2 Tbsp of oil to the pan and continue to cook until the mushrooms start to brown, about 3 to 4 minutes. Stir in soy sauce and cook for another minute. Remove from the skillet and set aside.3 Tbsp olive oil, 6 oz shiitakes, 4 oz white button mushrooms, 1 Tbsp low sodium soy sauce
- Reduce heat to medium low. Add in onion, and garlic, cooking until fragrant for about 2 minutes. Add rice and toast in the pan for 1 minute before adding in white wine to deglaze. Let the mixture simmer for 2 minutes while using a wooden spoon to scrape up browned bits on the bottom of the pan.1/2 yellow onion, 2 garlic cloves, 1 cup arborio rice, 1/4 cup dry white wine
- Add in a couple ladles full of chicken broth, stirring frequently, until the broth has been almost completely absorbed. Continue this process of adding chicken broth and cooking until the liquid is absorbed, until the rice is al dente. This will take about 15 minutes.
- Stir in cooked mushrooms and miso, stirring well until the miso has dissolved. Simmer for a few minutes to warm the mushrooms through, adding more broth if needed. Keep warm over low heat until ready to serve.2 tsp white miso paste
- As the risotto cooks, preheat the oven to 375°F. Line a baking sheet with aluminum foil or a silicone mat.
- Remove salmon to the baking sheet. Be sure to reserve a couple tablespoons of the marinade. Cook for 12 to 15 minutes. Brush with the reserved marinade. Broil for 1 to 2 minutes, until cooked to desired doneness.
- Serve salmon over risotto.