Yuzu Miso Glazed Salmon with Black Garlic Risotto

Instructions

1. 1

   In a small bowl, whisk together white miso paste, yuzu juice, mirin, and honey to create the glaze.

   ~2 min
2. 2

   Pat the salmon fillets dry with paper towels and season with salt and pepper.

   ~1 min
3. 3

   Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Sear salmon fillets, skin-side down first (if applicable), for 4-5 minutes per side, or until cooked through.

   ~10 min
4. 4

   During the last 2 minutes of cooking the salmon, brush the glaze generously over the fillets.

   ~2 min
5. 5

   While the salmon is cooking, melt 1 tablespoon of butter in a saucepan over medium heat. Add the chopped shallot and sauté until softened, about 3 minutes.

   ~3 min
6. 6

   Add the Arborio rice to the saucepan and toast for 1-2 minutes until the edges are slightly translucent.

   ~2 min
7. 7

   Stir in the minced black garlic and cook for another minute until fragrant.

   ~1 min
8. 8

   Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

   ~20 min
9. 9

   Stir in the remaining 1 tablespoon of butter and grated Parmesan cheese into the risotto. Season with salt and pepper to taste.

   ~2 min
10. 10

    Serve the yuzu miso glazed salmon over the black garlic risotto.

    ~1 min