Miso-Glazed Salmon with Saffron Risotto and Wasabi Pea Purée

Name: Miso-Glazed Salmon with Saffron Risotto and Wasabi Pea Purée
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 fillets salmon (skin-on); 3 tablespoons white miso paste; 2 tablespoons mirin; 2 tablespoons soy sauce; 1 tablespoon sugar; 1.5 cups Arborio rice; 1 pinch saffron threads (soaked in 2 tablespoons of warm water); 4 cups chicken or vegetable stock (kept warm); 1 cup dry white wine; 1 cup Parmesan cheese (finely grated); 1 tablespoon olive oil; 1 small shallot (finely chopped); 1 cup frozen green peas (thawed); 2 teaspoons wasabi paste; 1/4 cup heavy cream; 1 tablespoon lime juice (freshly squeezed)

StandardFusionDinnerInnovativeFusionSophisticated

⏱️ 30m PREP

🔥 45m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

A sophisticated fusion dish that combines the umami flavors of miso-glazed salmon with the richness of saffron-infused risotto and the vibrant kick of wasabi pea purée.

Macronutrients per serving

130

grams

Protein

45.0g 35%

Fat

30.0g 23%

Carbs

55.0g 42%

Rich in nutrients

☀️ Vitamin D

40% DV

Supports bone health

💧 Omega-3 Fatty Acids

60% DV

Promotes heart health

☀️ Vitamin B12

50% DV

Supports nerve function

🔺 Selenium

70% DV

Acts as an antioxidant

🔺 Iron

20% DV

Essential for blood production

Ingredients

Salmon

4 fillets salmon skin-on
3 tablespoons white miso paste
2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon sugar

Saffron Risotto

1.5 cups Arborio rice
1 pinch saffron threads soaked in 2 tablespoons of warm water
4 cups chicken or vegetable stock kept warm
1 cup dry white wine
1 cup Parmesan cheese finely grated
1 tablespoon olive oil
1 small shallot finely chopped

Wasabi Pea Purée

1 cup frozen green peas thawed
2 teaspoons wasabi paste
1/4 cup heavy cream
1 tablespoon lime juice freshly squeezed

Instructions

1 Preheat the oven to 400°F (200°C). Prepare the miso glaze by mixing white miso paste, mirin, soy sauce, and sugar in a small bowl until smooth.
2 Place the salmon fillets on a baking sheet lined with parchment paper. Brush the miso glaze evenly over the top of each fillet.
3 Bake the salmon in the preheated oven for 10-12 minutes until cooked through and caramelized on top. Remove from oven and let rest.
4 To make the saffron risotto, heat olive oil in a large saucepan over medium heat. Add the shallot and sauté until translucent.
5 Stir in the Arborio rice and toast for 1-2 minutes. Pour in the white wine and stir until absorbed.
6 Gradually add the warm stock, one ladle at a time, stirring frequently, until the rice is creamy and al dente. Stir in the soaked saffron threads with their liquid and the Parmesan cheese.
7 For the wasabi pea purée, blend the thawed peas, wasabi paste, heavy cream, and lime juice in a food processor until smooth. Adjust seasoning with salt as needed.
8 To serve, spoon the saffron risotto onto each plate, place a salmon fillet on top, and add a dollop of wasabi pea purée on the side. Garnish with microgreens if desired.