A Fusion of Flavors and Textures
In Lexington, spring brings a longing for lighter, brighter flavors after the rich comfort food of winter. This recipe answers that call with elegance. The star is the salmon, its richness beautifully balanced by a delicate miso glaze. Miso, with its complex, savory-sweet flavor, enhances the natural flavor of the salmon and creates a beautiful, caramelized crust when baked or pan-seared.
The risotto adds a creamy, comforting element, yet it’s far from heavy. Infused with vegetable broth and studded with bright green peas and edamame, it sings with the freshness of spring. The al dente bite of the risotto, the sweetness of the peas, and the slight crunch of the edamame create a delightful textural contrast.
This dish is a journey for the senses. The aroma of the miso-glazed salmon as it cooks, the visual appeal of the vibrant green risotto, and the satisfying combination of flavors and textures in each bite make it a meal to remember. It's sophisticated enough for a special occasion, yet approachable enough for a weeknight dinner.
Miso-Glazed Salmon with Spring Pea and Edamame Risotto: The Recipe
Yields: 2 servings Prep time: 20 minutes Cook time: 30 minutes
Ingredients:
For the Miso-Glazed Salmon:
- 2 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons white miso paste
- 1 tablespoon mirin (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
For the Spring Pea and Edamame Risotto:
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups hot vegetable broth, plus more as needed
- 1/2 cup fresh or frozen spring peas
- 1/2 cup shelled edamame
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
Process:
- Prepare the Miso Glaze: In a small bowl, whisk together the miso paste, mirin, soy sauce, ginger, and sesame oil.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and coat them evenly with the miso glaze. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Cook the Salmon: Preheat oven to 400°F (200°C). Alternatively, you can pan-sear the salmon.
- Oven: Place the marinated salmon fillets on a baking sheet lined with parchment paper or foil. Bake for 12-15 minutes, or until cooked through and flaky.
- Pan-Sear: Heat a tablespoon of olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down (if using) and cook for 4-5 minutes, until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes, or until cooked through.
- Start the Risotto: While the salmon is marinating or cooking, heat the olive oil in a large saucepan over medium heat. Add the shallot and cook until softened, about 3-4 minutes.
- Toast the Rice: Add the Arborio rice to the saucepan and cook, stirring constantly, for 1-2 minutes until the edges of the rice become translucent.
- Deglaze: Pour in the white wine and cook, stirring, until the wine is absorbed.
- Add Broth Gradually: Add the hot vegetable broth, 1/2 cup at a time, stirring constantly and allowing the rice to absorb the broth before adding the next 1/2 cup. Continue this process until the rice is creamy and al dente, about 20-25 minutes. You may not need all 4 cups of broth.
- Add Peas and Edamame: Stir in the spring peas and edamame during the last 5 minutes of cooking.
- Finish the Risotto: Stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
- Serve: Divide the risotto among plates. Top with the miso-glazed salmon fillets. Serve immediately, with extra Parmesan cheese if desired.
Nutritional Estimate (Per Serving):
- Calories: 550-700
- Protein: 40-50g
- Fat: 25-35g
- Carbohydrates: 40-50g
(Note: Nutritional estimates are approximate and can vary based on specific ingredients and portion sizes.)
Enjoy this elegant and flavorful spring dish!
