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–+ servings
Total Time :45 minutes
Servings: 4

INGREDIENTS
 

  • 12 ounces/340 grams salmon fillets
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce

Risotto:

  • 2 cups/200 grams mushrooms, sliced
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • 4 cups chicken stock, warm
  • 2 tablespoons unsalted butter
  • ¼ cup fresh parsley, chopped
  • ½ cup Parmesan cheese, freshly grated
  • Salt and pepper, to taste

INSTRUCTIONS

  • Heat a skillet over medium heat. Add mushrooms, season with salt and pepper, and sauté until lightly browned. Remove and set aside.
  • Cook shallots and garlic in a medium pot until fragrant, about 1–2 minutes. Add rice and toast for 1–2 minutes.
  • Gradually stir in warm chicken stock, one ladle at a time, letting the rice absorb the liquid before adding more, until creamy and tender, about 18–20 minutes.
  • Stir in butter, parsley, and Parmesan. Fold in the sautéed mushrooms and season to taste.
  • Mix brown sugar and soy sauce. Coat salmon fillets and let sit 5–10 minutes.
  • Heat a skillet over medium heat. Place salmon skin-side down and sear until caramelized and cooked through.
  • Serve the risotto topped with salmon and a sprinkle of Parmesan.