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5.0 from 3 votes

Teriyaki Salmon Risotto with Peas and Mushrooms

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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 2 servings
Calories: 816 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For Teriyaki salmon:
  • 1 pound Salmon fillet
  • ⅛ cup water
  • ¼ cup soy sauce
  • 1 tablespoon brown sugar
  • ½ tablespoon toasted sesame seed oil
  • ½ tablespoon rice vinegar
  • 1- inch ginger grated
  • 2 garlic cloves finely minced
For Risotto:
  • 2 cups chicken broth
  • 1 cup mushrooms sliced
  • 2 tablespoons butter
  • ½ small onion
  • 2 garlic cloves finely minced
  • ½ cup arborio rice
  • ½ cup white wine
  • ½ cup peas
  • ¼ cup grated Parmesan cheese
  • 1 green scallion diced, for garnish

Instructions

Teriyaki salmon:
    Cup of Yum
  1. In a bowl, mix water, soy sauce, brown sugar, sesame seed oil, rice vinegar, grated ginger, and minced garlic.
  2. Add salmon fillet to the marinade, coat well, and refrigerate for 2 hours.
  3. 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.
  4. 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:
  1. In a saucepan, heat chicken broth and keep warm.
  2. In a large pan, add in the butter and mushrooms.  Sauté mushrooms in the butter until golden brown. Set aside.
  3. In the same pan, sauté minced garlic and onion until translucent.
  4. Add Arborio rice and add white wine. Cook in a pan at a medium heat until wine is absorbed.
  5. Add hot broth ½ cup at a time, stirring continuously until completely absorbed after each addition, whisking occasionally.
  6. When rice is cooked, stir in light golden brown mushrooms, peas, and Parmesan cheese.
To serve:
  1. Plate the risotto.
  2. Top with a piece of salmon.
  3. Pour a few tablespoons of the reserved teriyaki sauce over the top.
  4. Garnish with diced green scallion.

Notes

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Nutrition Information

Serving 1g Calories 816kcal (41%) Carbohydrates 62g (21%) Protein 61g (122%) Fat 34g (52%) Saturated Fat 12g (60%) Polyunsaturated Fat 8g Monounsaturated Fat 10g Trans Fat 0.5g Cholesterol 170mg (57%) Sodium 2916mg (122%) Potassium 1647mg (47%) 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

% 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.