Delicious recipe for teriyaki salmon with homemade sauce, served over a bed of mushroom risotto!
2poundwild salmon fillet, skinned and pin bones removed
1tbspEACH: sesame seed oil, rice vinegar
2 to 3garlic cloves, finely minced
8 to 10shiitake mushrooms, thinly sliced
1small shallot, diced
2garlic cloves, finely minced
1/4cupgrated Parmesan cheese
1green 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.