This recipe combines the succulent flavors of teriyaki-glazed salmon with creamy shiitake risotto, creating a delightful fusion dish that's perfect for any occasion.
Ingredients: 4 salmon fillets. 1 cup teriyaki sauce. 2 cups shiitake mushrooms, sliced. 1 cup Arborio rice. 4 cups chicken or vegetable broth. 1/2 cup white wine. 1 onion, finely chopped. 2 cloves garlic, minced. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Put salmon fillets in teriyaki sauce and let them sit for 30 minutes. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they become clear. Cook until soft after adding the shiitake mushrooms. Add Arborio rice and stir. Cook for one to two minutes. Add white wine to the pan and stir it around until it's all absorbed. Add the broth slowly, one cup at a time, stirring every so often until it's all absorbed. Keep going until the rice is soft and fully cooked. Mix in Parmesan cheese, salt, and pepper to taste. In the meantime, heat up the grill or pan over medium-high heat. Salmon fillets should be grilled for four to five minutes on each side, or until they are done the way you like them. Put salmon on top of the shiitake risotto and sprinkle fresh parsley on top. Have fun!
Prep Time: 40 minutes
Cook Time: 30 minutes
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