Miso Glazed Salmon with Shiitake Risotto and Sautéed Bok Choy
Miso glazed salmon is paired with a creamy shiitake risotto and spicy sautéed bok choy. This recipe is flavor-packed and feels extra special (date night in, anyone?).
Servings: 4 servings
Ingredients
For the Miso Glazed Salmon
- 1/4 cup miso
- 1/4 cup sake
- 2 Tbsp coconut aminos (or low sodium soy sauce)
- 2 Tbsp sesame oil
- 1 inch knob fresh ginger, grated
- 2 cloves garlic, minced or grated
- 1 lb wild caught salmon
For the Shiitake Risotto
- 2 Tbsp olive oil
- 1 cup arborio rice
- 1/4 cup onion, chopped
- 2 cloves garlic, grated or minced
- 1/2 tsp salt
- 1/4 tsp freshly cracked pepper
- 1/4 cup dry white wine
- 4` cups chicken or vegetable broth
- 4 oz fresh shiitake mushrooms, roughly chopped
- 1/4-1/2 cup freshly grated parmesan cheese
For the Sautéed Bok Choy
- 1 Tbsp coconut aminos (or low sodium soy sauce)
- 1/4 tsp sesame oil
- 2 tsp rice wine vinegar
- 1/2 tsp pure maple syrup
- 2 cloves garlic, grated
- 1 tsp freshly grated ginger
- 1 tsp Shichimi Togarashi (Japanese 7 Spice Blend, link in notes!)
- 1 lb bok choy, each halved
Instructions
For the Miso Glazed Salmon:
- Preheat oven to 300 degrees.
- Combine all glaze ingredients in a medium bowl and stir to combine.
- Pour glaze over the salmon. Transfer to preheated oven and cook for 25-30 minutes, until salmon is cooked to your desired temperature (I recommend between 120 and 130 degrees).
For the Shiitake Risotto
- Bring the vegetable broth to a gentle simmer in a saucepan as you prepare the risotto.
- Add olive oil to a medium dutch oven set over medium heat.Add onion and garlic and saute until fragrant, about 4 minutes. Add salt and pepper. I start with about 1/4 teaspoon of each.
- Make a cleared area in the center of your pan and pour in the arborio rice. Stir the mixture to combine, and allow the rice to lightly toast, but not brown. Browning the rice will impede its ability to soak up liquid. Pour in the cold white wine, stirring to combine. Allow it to evaporate completely. Add the chopped mushrooms.
- Start ladling the warm broth to the pan in about 1 cup increments. Allow broth to completely absorb before adding the next round. Gently stirring will be important in this step - don't distract yourself with another task! The key to deliciously creamy risotto is to keep it moving as it cooks.
- Once all the broth has been added, add parmesan cheese and stir to combine. Sample the dish. If it needs additional seasoning, add more salt or pepper as needed.
For the Sautéed Bok Choy
- Set a large state pan over medium high heat. Add avocado or olive oil to the pan. Add halved bok choy, allowing to sear cut side down.
- As the bok choy cooks, combine all sauce ingredients in a medium bowl. Pour over the bok choy and allow to slightly reduce. Remove from heat and plate with the risotto and salmon.
Notes
The Japanese Pantry has a fabulous collection of ingredients. I get my Shichimi Togarashi from them!