Teriyaki Salmon Risotto with Peas and Mushrooms
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
2 servings
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Calories
816 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Salmon Risotto with Peas and Mushrooms
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Indulge in the perfect easy one-pot spring dinner dish! A pairing of teriyaki glazed salmon served over a bead of risotto with peas and mushrooms. A delicious and easy dinner option!
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Ingredients
For Teriyaki salmon:
- 1 pound salmon fillet
- ⅛ cup water
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- ½ tablespoon sesame oil toasted
- ½ tablespoon rice vinegar
- 1- inch ginger grated
- 2 garlic finely minced, cloves
For Risotto:
- 2 cups chicken broth
- 1 cup mushrooms sliced
- 2 tablespoons butter
- ½ onion small
- 2 garlic finely minced, cloves
- ½ cup arborio rice
- ½ cup white wine
- ½ cup pea
- ¼ cup Parmesan Cheese grated
- 1 green scallion diced, for garnish
Instructions
Teriyaki salmon:
- In a bowl, mix water, soy sauce, brown sugar, sesame seed oil, rice vinegar, grated ginger, and minced garlic.
- Add salmon fillet to the marinade, coat well, and refrigerate for 2 hours.
- Remove salmon from the mixture, pat dry. Preheat a large skillet to medium heat and add the fish. Broil on low for 8-10 minutes, depending on the size of the fillet.
- Pour the remaining mix into a hot pan. Cook for 10 minutes over medium-high heat, then remove from the pan and set aside to keep warm until the risotto is done.
Risotto:
- In a saucepan, heat chicken broth and keep warm.
- In a large pan, add in the butter and mushrooms. Sauté mushrooms in the butter until golden brown. Set aside.
- In the same pan, sauté minced garlic and onion until translucent.
- Add Arborio rice and add white wine. Cook in a pan at a medium heat until wine is absorbed.
- Add hot broth ½ cup at a time, stirring continuously until completely absorbed after each addition, whisking occasionally.
- When rice is cooked, stir in light golden brown mushrooms, peas, and Parmesan cheese.
To serve:
- Plate the risotto.
- Top with a piece of salmon.
- Pour a few tablespoons of the reserved teriyaki sauce over the top.
- Garnish with diced green scallion.
Equipments used:
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Nutrition Information
Show Details
Serving
1g
Calories
816kcal
(41%)
Carbohydrates
62g
(21%)
Protein
61g
(122%)
Fat
34g
(52%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.5g
(25%)
Cholesterol
170mg
(57%)
Sodium
2916mg
(122%)
Potassium
1647mg
(35%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
892IU
(18%)
Vitamin C
21mg
(23%)
Calcium
200mg
(20%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 816 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 816kcal | 41% |
| Carbohydrates | 62g | 21% |
| Protein | 61g | 122% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 170mg | 57% |
| Sodium | 2916mg | 122% |
| Potassium | 1647mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 892IU | 18% |
| Vitamin C | 21mg | 23% |
| Calcium | 200mg | 20% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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