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!
Preparing the Salmon
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! http://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!
Enjoyed this delicious salmon recipe? Check out some of my other seafood recipes!
- Try this amazing Teriyaki Salmon with ginger garlic glaze!
- Teriyaki Chicken Breast – JUICY chicken with the best homemade teriyaki sauce!
- And you’ll love this refreshing ‘Teriyaki Salmon Bowl’ with tons of veggies served over rice!
- Lemon Herb Cedar Plank Salmon – so much amazing flavor in this easy recipe!
- My ‘Avocado Salmon Salad’ is bound to become a favorite!
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Teriyaki Salmon with Shiitake Risotto
- 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
- 4 cups chicken broth
- 1 cup asparagus tips
- 8 to 10 shiitake 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
- 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.