Miso Glazed Salmon Mushroom Risotto
Harnessing the hormone-healing superpowers of salmon, coupled with the grounding nature of mushrooms, this elegant meal is as beautiful and nourishing as it is delicious.
Ingredients
Salmon
- 1/4 cup white miso paste buy refrigerated (and organic) if possible
- 2 tbsp soy sauce low sodium
- 1 tbsp brown sugar light
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp water
- 4 filets salmon about 2 lbs
Risotto
- 5 cups chicken broth
- 3 tbsp olive oil
- 10 oz shiitake mushrooms torn into small pieces
- 1 tbsp soy sauce low sodium
- 1/2 yellow onion diced
- 2 clove garlic minced
- 1 cup arborio rice or sushi rice
- 1/4 cup dry white wine
- 2 tsp miso paste buy refrigerated (and organic) if possible
Instructions
- Wash and prepare the produce. Tear shiitake mushrooms into small pieces, peel and dice the yellow onion, and small dice the garlic.10 oz shiitake mushrooms, 1/2 yellow onion, 2 clove garlic
- Whisk together miso paste, soy sauce, sugar, vinegar, and sesame oil for the salmon in a shallow baking dish.1/4 cup white miso paste, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil
- Wash and pat dry salmon filets, then add them to the miso mixture, 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.4 filets salmon
- 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 5-10 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.3 tbsp olive oil, 10 oz shiitake mushrooms
- Stir in soy sauce and cook for another minute. Remove from the skillet and set aside.1 tbsp 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 clove garlic, 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 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.
Nutrition
Calories: 639kcalCarbohydrates: 56gProtein: 45gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 99mgSodium: 2358mgPotassium: 1269mgFiber: 4gSugar: 8gVitamin A: 92IUVitamin C: 2mgCalcium: 61mgIron: 5mg