This time of year always inspires us to seek out the richest most flavorful recipes and ingredients. This miso glazed salmon and shitake risotto delivers on all fronts. Umami, is the considered the fifth essential taste, somewhere in the neighborhood of deeply savory and rich. The miso and the mushrooms are both classic umami flavors that work so so well with this delicious salmon!
- 4 salmon filets
- 6 tablespoons white miso paste
- 4 tablespoons mirin
- 4 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced garlic
- 2 tablespoons vegetable oil
- Sesame seeds and sliced green onions for garnish
Shiitake Risotto in a Pressure Cooker:
- 2 cups Arborio rice
- 1 cup sliced shiitake mushrooms
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine (optional)
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Preheat the oven to 375.
- Follow the instructions provided in the original recipe for the miso glazed salmon. Marinate the salmon for 10-15 minutes.
- Roast Salmon on a baking sheet for 15-18 minutes or until the salmon is firm to the touch. Start by setting your pressure cooker to its sauté function. Add the olive oil and 2 tablespoons of butter. Once hot, add the diced onion and sliced shiitake mushrooms. Sauté until the onions are translucent and the mushrooms are tender, about 5 minutes.
- Stir in the minced garlic and Arborio rice. Sauté for an additional 2 minutes until the rice is lightly toasted.
- Pour in the dry white wine and cook until it’s mostly absorbed by the rice.
- Pour in the chicken or vegetable broth and give everything a good stir to combine. Close the pressure cooker lid and set it to high pressure cooking mode.
- Cook the risotto under high pressure for about 6-7 minutes. Cooking times may vary depending on your model.
- Once the cooking time is up, release the pressure according to your cooker’s instructions and carefully open the lid.
- Stir in the remaining 2 tablespoons of butter and grated Parmesan cheese. Season with salt and pepper to taste. The risotto should be creamy and cooked to perfection.
- Plate the shiitake risotto and top with the miso glazed salmon filets and garnish the salmon with a sprinkle of sesame seeds and sliced green onions.