Ingredients:
- 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
Instructions:
- 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.