Miso Risotto with Sockeye

Salmon Ingredients: 

•         1 sockeye fillet 
•         1 lemon, juiced 
•         1 Tbsp. sesame oil 
•         1 tsp. fresh grated ginger
•         4 Tbsp. soy sauce 

Risotto Ingredients: 

•         1 & 1/2 cups arborio rice 
•         6 cups low sodium chicken broth
•         1 celery stock, finely diced 
•         1 medium shallot, finely diced 
•         1 large garlic clove, minced 
•         2 cups sliced mushrooms 
•         2 Tbsp. red miso paste 
•         4 Tbsp. soy sauce 
•         1 Tbsp. olive oil 
•         1/2 cup dry white wine
•         Chives, for garnish

Salmon Directions: 

Preheat the oven to 250F. Rinse and pat the salmon fillet dry. Place salmon onto a rimmed baking sheet. Combine the lemon juice, sesame oil, fresh ginger, and soy sauce into a bowl. Pour over the salmon and bake for 25 minutes. Remove the salmon from the oven and let it rest. 

Risotto Directions: 

Pour the stock into a pan over medium-low heat and warm. Once hot, stir in the miso paste and soy sauce. Pro tip: it is best to keep the stock warm while you make the risotto as it improves the cooking process. 

Heat a skillet over medium heat and add olive oil. Sauté the shallot & celery. Cook until softened, 1-2 minutes. Add the mushrooms and garlic, continue cooking until the mushrooms are soft. Add the rice and cook until slightly crisp. Turn the heat down to medium-low and pour in the wine to deglaze the pan, using a wooden spoon to scrape off the crispy bits. Begin adding the stock two ladles at a time, while stirring the rice. Once the liquid is mostly absorbed, add another two ladles of stock and stir. Continue stirring and adding stock until the risotto is cooked, about 30 minutes. Serve on a plate with the salmon, and garnish with chives. Enjoy!

Serves 4