Description
Japanese Style Risotto with Seared Salmon is a heartwarming dish that beautifully blends creamy Arborio rice and umami-rich dashi broth, topped with perfectly seared salmon fillets. This recipe not only excites the palate but also showcases an elegant presentation, making it perfect for cozy dinners or special occasions. Experience a delightful fusion of flavors that will have you savoring every bite.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups low-sodium chicken or vegetable broth
- 1 tsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 (6 oz) skin-on salmon fillets
- 1/4 cup green onions, sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Gather and prep all ingredients; dice garlic and mince ginger.
- In a large saucepan over medium heat, add olive oil. Saut? garlic and ginger until fragrant, about 1 minute.
- Add Arborio rice and toast for 2 minutes, stirring frequently.
- Gradually pour in the broth one ladleful at a time, stirring continuously until mostly absorbed. Repeat until the rice is creamy and al dente, about 20-25 minutes.
- While the risotto cooks, heat another pan over medium-high heat. Season salmon fillets with salt and pepper. Sear skin-side down for 4 minutes per side until golden brown.
- Once risotto is ready, stir in green onions and soy sauce. Serve topped with seared salmon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 525
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 75mg