Miso Salmon w/ Miso Risotto

Miso miso miso

Miso Bento

Every week, I try to cook a fish dish, and this week it was all about mis salmon paired with miso risotto. This recipe’s so easy - just toss everything for the salmon in a bowl to marinate, then cook it in an air fryer or oven. The miso risotto is inspired by traditional miso soup flavors and has shiitake mushrooms, sesame oil, and dashi or chicken broth. It’s a balanced pairing, with the risotto bringing a subtle flavor that lets the salt, umami miso salmon shine. 

Notes:

Miso Salmon

• Salmon: A 6-oz fatty cut like Atlantic salmon is perfect here—it’s flavorful, affordable, and great for portioning.

• Miso: Shiro (white) miso is mild and commonly available, but feel free to experiment. Just adjust based on the saltiness of your miso.

• Sake: Opt for drinkable sake over cooked sake for a more authentic flavor without extra salt.

• Garnishes: Top the dish with furikake and green onions for added umami and a pop of color.

Miso Risotto

• Shiitake mushrooms: If they’re hard to find, white or brown mushrooms will work.

• Don't wash the rice: To get that creamy texture, keep the starch on by not rinsing your rice.

• Warm broth: Adding warm broth helps cook the risotto evenly.

• Toast the rice: Toasting forms a shell around the grains, keeping them from turning mushy.

• Deglazing: Use sake or white wine to loosen those flavorful brown bits at the pot's bottom.

• Dashi broth option: Replace chicken broth with dashi for a more authentic, umami-forward flavor.

Recipe

PDF Version

Miso Salmon & Risotto Recipe

54.5KB ∙ PDF file

Download

Download

Serves: 4

Miso Salmon

• 4 salmon fillets, 6 oz each

• 2 Tbsp miso

• 1 Tbsp sake

• 1 Tbsp mirin

• 1 Tbsp soy sauce

• 1 Tbsp sesame oil

Instructions:

1. Marinate: In a bowl, mix miso, sake, mirin, soy sauce, and sesame oil. Rub the marinade onto the salmon, cover, and marinate in the fridge for 30–60 minutes.

2. Broil: Broil on high until the salmon’s thickest part reaches 120–130°F, about 10–12 minutes for a medium-rare. Note: the USDA recommends an internal temp of 145°F, so take it out before it reaches the target temp to allow for carryover cooking.

   • Air Fryer Option: Air fry at 400°F for 7–9 minutes until crispy.

Miso Risotto

• 10 oz shiitake mushrooms, sliced

• 1 yellow onion, diced

• 3 stalks green onion, chopped

• 2 garlic cloves, minced

• 1 cup arborio rice

• ¼ cup sake

• 1 Tbsp soy sauce

• 1 Tbsp sesame oil

• 1 Tbsp olive oil

• 4 cups chicken or dashi broth

• 1 Tbsp miso

• Salt & pepper to taste

Instructions:

1. Prep veggies: Slice mushrooms, dice onion, chop green onions, and mince garlic.

   

   Chopped veggies

2. Cook mushrooms: Heat olive oil in a large pot, add mushrooms and cook until they start to sweat (about 2 minutes). Stir in soy sauce.

3. Add aromatics: Reduce heat to medium, add diced onion, green onions, and garlic, and cook for 3 minutes.

4. Toast rice: Add arborio rice, toasting for 1 minute.

5. Deglaze: Pour in sake, scrape the bottom, and simmer until reduced (about 2 minutes).

6. Add broth gradually: Add 2 ladlefuls of broth, letting it absorb before adding more. Continue until rice is al dente, about 15 minutes.

7. Finish with miso: Dissolve miso into the broth, simmering for 5 minutes until the risotto is creamy and most of the liquid is absorbed. Season with salt and pepper to taste.

Miso Bento

Serve: Spoon the risotto onto a plate, top with miso salmon, and enjoy with assorted veggies!