Teriyaki Salmon with Shiitake Risotto

Name: Teriyaki Salmon with Shiitake Risotto
Prep time: 15 min
Total time: 45 min
Ingredients: 2 pound wild salmon fillet - skinned and pin bones removed; 1/4 cup water; 1/4 cup soy sauce; 2 tbsp brown sugar; 1 tbsp EACH: sesame seed oil; rice vinegar; 1 tbsp grated ginger; 2 to 3 garlic cloves; finely minced; For Risotto:; 4 cups chicken broth; 1 cup asparagus tips; 8 to 10 shitake mushrooms; thinly sliced; 2 tablespoons butter; 1 small shallot; diced; 2 garlic cloves; finely minced; 1 cup Arborio rice; 1/2 cup white wine; 1/4 cup grated Parmesan cheese; 1 green scallion; green only; diced

Published on April 14, 2016 | In Contemporary, Italian/French | By tatyanaseverydayfood |

5 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 45 Minutes
- Difficulty Level

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If you love salmon, you’re going to love this incredible teriyaki salmon recipe, served over a bed of creamy mushroom risotto! The creamy risotto is made with asparagus and shiitake mushrooms and perfectly compliments the flavorful salmon. This dish is perfect for an elegant date night dinner at home!

For best results, I always recommend using wild salmon for my teriyaki salmon recipe, especially when it’s in season. Farmed salmon is too contaminated with chemicals and just doesn’t taste the same. I like to buy my salmon at Safeway or Whole Foods. Ask the fish monger at the store to skin and remove the pin bones for you to save time! If you want to learn how to expertly skin fish, check out this quick video tutorial on my YouTube channel! https://tatyanaseverydayfood.com/prepare-salmon-removing-skin-pin-bones/

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Making Shiitake Risotto!

I love teriyaki salmon and have it quite often with salad, so I decided to experiment with different ways of serving it and this recipe was born! I love the flavor of the shiitake mushrooms in the risotto and the teriyaki sauce adds even more flavor! Making risotto can seem very intimidating – it is a restaurant quality dish but you CAN make it at home! Here are a few tips for success:

Preheat the broth first so it’s nice and hot. Do not use cold borth – it will increase the cooking time, taking longer to cook between additions. Add the broth in slowly, about 1/2 cup at a time.
Whisk, whisk, whisk! Risotto is a labor of love and you need to whisk it for it to become creamy!
Add any flavorings and additional ingredients, including cheese, at the very end! You want the risotto to taste simple and the additional ingredients, like the shiitake mushrooms and asparagus to be there for texture. Don’t add the asparagus or mushrooms while the rice is cooking, otherwise you’ll have asparagus rice!

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More Recipes!

Enjoy salmon and seafood? Check out my video recipe for this amazing Teriyaki Salmon with ginger garlic glaze!

And you’ll love this refreshing ‘Teriyaki Salmon Bowl’ with tons of veggies served over rice!

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Ingredients

2 pound wild salmon fillet - skinned and pin bones removed
1/4 cup water
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp EACH: sesame seed oil, rice vinegar
1 tbsp grated ginger
2 to 3 garlic cloves, finely minced
For Risotto:
4 cups chicken broth
1 cup asparagus tips
8 to 10 shitake mushrooms, thinly sliced
2 tablespoons butter
1 small shallot, diced
2 garlic cloves, finely minced
1 cup Arborio rice
1/2 cup white wine
1/4 cup grated Parmesan cheese
1 green scallion, green only, diced

Instructions

Prepare the salmon - remove the skin using a sharp, flexible knife and remove pin bones using kitchen tweezers. Combine the marinade ingredients for the salmon in large bowl and whisk them together: soy sauce, water, brown sugar, sesame seed oil, vinegar, ginger and garlic. Place the salmon into bowl, coating it well in the marinade. Refrigerate for 2 hours.
For the risotto, preheat the chicken broth in a small saucepan to almost boiling; remove from heat and keep warm. Preheat a large saute pan over medium-high heat and add 1 tablespoon olive oil, the asparagus and sliced mushrooms. Sauté them until light golden brown, about 3 to 4 minutes, then season with salt and pepper. Remove the veggies from the pan and set them aside; keep warm.
Keep the saute pan at a medium heat and add in the butter and shallot - sauté until onion is translucent but not browned. Add rice and season lightly with salt and pepper, and cook until the butter is absorbed into the rice, then add white wine. Cook for several minutes until wine is absorbed and begin adding stock.
Begin adding the hot broth 1/2 cup at a time, whisking continuously after each addition until broth is completely absorbed. Continue until all the broth is absorbed, about 25 to 30 minutes (rice needs to be done!). When risotto is done, stir in asparagus, mushrooms, green onion and parmesan cheese. Serve risotto immediately if possible.
While preparing risotto, remove salmon from refrigerator and pat dry with paper towels. Pour the remaining marinade into a small sauce pan and cook over medium heat for about 10 minutes, whisking occasionally. Set it aside and keep the sauce warm while preparing the salmon.
Season the salmon lightly with salt and pepper. Preheat a large frying pan and add a drizzle of grapeseed oil. Place the salmon onto hot pan, face-side up first and sear until golden and caramelized, about 4 to 5 minutes. Turnover and continue cooking for an additional 5 minutes, or until done; thicker fillets may need extra time.
For serving, spread about 1 cup of the prepared risotto onto a plate, top with a piece of salmon and pour a few tablespoons of the sauce over the top.

Servings : 4
Course : Main Dish
Recipe Type : Dinner, Lunch, Pasta, Potato & Rice, Seafood Recipes

5 Responses to Teriyaki Salmon with Shiitake Risotto

anna May 1, 2014 at 10:34 pm #

I would like to know how much brown sugar is needed for this recipe?

Reply
- tkorchemnaya May 2, 2014 at 1:51 am #
  
  Oh, sorry! thanks for noticing that I forgot to add it! I use 1/4 cup loosely packed brown sugar
  
  Reply
Vitaliya August 21, 2014 at 4:59 am #

Hi! I love this recipe of risotto! I made it for my husband and I one day and we loved it! Now we have a family get together at our house and are expecting around 15 people in total. Should I just five times the recipe for the risotto recipe that you have listed? What do you think? Will it cook good if I do the entire risotto in one huge pot or frying pan?

Reply
- tkorchemnaya August 21, 2014 at 2:05 pm #
  
  Hi there! 🙂 I’m glad to hear you like this recipe! I love, love risotto! 🙂 I would definitely go with 5 times the ingredients but split the recipe into 2 pans. Risotto cooks best in smaller batches. I’m sure it will turn out great! Good luck 🙂
  
  Reply
Yuliya September 25, 2014 at 4:18 am #

First of all, love how your “upscale” all your recipes. But did not think this salmon recipe and risotto went well together, but definitely individually great tasting.
Thanks for all your posts!

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