Yuzu-Miso Glazed Salmon with Black Garlic Risotto

Instructions

1. 1

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

   ~2 min
2. 2

   Finely chop the shallot and mince the black garlic cloves.

   ~3 min
3. 3

   Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté until softened, about 3 minutes.

   ~3 min
4. 4

   Add the Arborio rice to the saucepan and toast for 1 minute, stirring constantly.

   ~1 min
5. 5

   Pour in the white wine and stir until it's fully absorbed by the rice, about 2 minutes.

   ~2 min
6. 6

   Gradually add the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.

   ~20 min
7. 7

   While the risotto is cooking, heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Season the salmon fillets with salt and pepper.

   ~2 min
8. 8

   Sear the salmon fillets, skin-side down if applicable, for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes, or until cooked to your desired doneness. During the last minute of cooking, brush the salmon generously with the yuzu-miso glaze.

   ~4 min
9. 9

   Once the risotto is al dente and creamy, stir in the minced black garlic, Parmesan cheese, and butter. Mix well until combined. Season with salt and pepper to taste.

   ~3 min
10. 10

    Divide the black garlic risotto between two serving bowls. Top each bowl with a glazed salmon fillet. Garnish with chopped chives.

    ~2 min