salmon with rice

Savory, delicious and super flavorful. Soy glazed salmon piled over miso-flavored risotto packed with shiitake mushrooms. Made with simple ingredients and ready in about 40 minutes. A perfect dish to transform your dinner into a next-level flavor bomb!

Japanese Style Risotto with Seared Salmon

olive oil (divided)

shiitakes

soy sauce

brown onion (finely chopped)

celery (finely diced)

garlic (minced)

rice (like sushi rice

dry white wine (or sake)

chicken broth

tbsp white miso paste

black pepper (for serving)

chives (for serving)

sesame seeds (for serving)

dry white wine

brown sugar

salmon fillets

olive oil

unsalted butter

seasoning

We start by marinating the salmon fillets. In a shallow dish, combine soy sauce, white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.

chopping

In the meantime, tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.

sautéing

Heat 1 tablespoon oil over high in a heavy bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Add 1 tablespoon oil and cook until they start to brown. Stir in soy sauce and cook for 1 minute more. Remove from skillet.

cooking

Reduce heat to medium low and add 1 tablespoon oil. Then add the celery, onion and garlic. Cook for 2 minutes until fragrant. Add rice and toast for 1 minute. Deglaze with white wine, simmer for 2 minutes while scraping up the brown bits from the bottom of the skillet using a wooden spoon.

simmering

Add 2 ladles chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next 2 ladles. Cook until the rice is almost al dente, about 15 minutes. It&#39;s possible that you don&#39;t need to use up all of the broth. Stir in shiitakes. Dissolve miso with 2 tablespoons hot broth and add to risotto. Simmer about 5 minutes until the risotto is ready, add more broth if needed.

searing

In the meantime, prepare the salmon. Heat oil and butter over medium high in a nonstick skillet. Add salmon and sear 4 minutes per side.

serving

Serve salmon over risotto, top with black pepper, chives and sesame seeds. Enjoy!

What an incredible dish! Definitely one I'll be adding to my rotation.

This was incredible. I made it for my mom tonight and didn’t make any changes at all to the recipe. The risotto took around 45 minutes. She declared it “the best thing I’ve ever made”.

This was absolutely fabulous! Made it with crimini as that’s what I had on hand. Seared the salmon in a hot pan and it was delicious. Served with some sautéed green beans with sesame oil and seeds on top of all. Thank you!

Great week night meal!  Easy to make, simple ingredients and loved by my whole family!  Second time ai make this…this recipe is a keeper😋

I love the ingredients in this dish. I made the mistake of forgetting to remove the mushrooms and so needed a couple more cups of broth. My biggest struggle is with searing the salmon. I hear its best to make sure your pan is nice and hot (med-high) and I had 5-6 oz portions. I did this and after 2 minutes when I flipped the salmon it was burnt. I turned it down and then took it off after a few minutes and it was raw on the inside. I don't know what I am doing wrong? The salmon had been out at room temp marinading for about a half hour. Any suggestions?

Second time making this tonight and and was delicious. Used Crimini mushrooms instead of shiitake. Easy to make but labour intensive as all risottos are. Impressive enough for guests.

I made this recipe tonight. My husband loved it! I substituted gluten free tamari for the soy sauce. Used Lundberg Arborio rice. It takes a little longer to cook. I marinated the salmon as directed , but opted to put it in the oven instead of pan frying. It was skin on and I didn’t want to risk it sticking to a pan, as I don’t have non stick. I used parchment paper with oil and baked it at 350. Came out fine. I served it with some baby bok Choy that I cut at the base to separate, washed and sautéed with oil, garlic, a splash of leftover chicken broth, a splash of tamari and a squirt of sriracha. I really enjoyed the shiitake risotto. Would make again. Thanks for the idea!

It was ok. Salmon was not very flavorful so we made an additional soy based sauce for it. The rice was ok but this is was not a “flavor bomb” as described in the post.

Made with simple ingredients, my baked salmon and rice is easy to prepare and can be on your dinner table in about thirty minutes.

Baked Salmon and Rice Recipe

Salmon

salt

¼ tsp black pepper

ginger powder

wild rice (you can use white rice

chicken stock

onion (finely chopped)

tbsp garlic (finely chopped)

tsp thyme (finely chopped)

cumin

turmeric

Place a pot or skillet over medium-high heat.

When the pan is hot, add the olive oil.

Add the rice to the hot pan and stir to coat the rice with the olive oil and cook for one minute to toast the rice.

Add the onions, thyme, and garlic to the pan and stir thoroughly. Let the mixture cook for one minute, stirring during the process.

Add the cumin and turmeric to the rice mixture and stir thoroughly to combine.

Add the chicken stock to the hot pan and allow it to come to a boil.

Reduce the heat to a simmer. Cover the pot and continue cooking for 25-30 minutes (or until the rice is fully cooked).*Keep in mind that different kinds of rice cook at different times and can have a different rice to liquid ratio when cooking.

Rice

While the rice is cooking, preheat the oven to broil or 500 degrees.

Line the bottom of a baking sheet with aluminum foil, then place a baking rack on the sheet pan and spray the rack with pan spray or use a paper towel to wipe it with olive oil.*If you don&#39;t have a rack, you can place the salmon directly on the sheet pan.  Add a little water to the pan.

Place the salmon skin side down on the rack and gently pat the salmon dry with a paper towel removing any excess moisture.

Add the salt, black pepper, and ginger powder to a small bowl and mix to combine.

Sprinkle the seasoning mixture over the salmon filets.

Place the baking sheet on the top rack of the preheated oven and cook for 8 minutes.

Carefully remove the baking sheet from the oven.

Fluff the cooked rice with a fork.

Plate the salmon and rice and enjoy.   Garnish with lemon.

Really good! Thank you for sharing! I just added a spoon of butter and a pinch of salt to the rice once the rice has absorbed all the water. Perfection!

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The most viewed salmon with rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine