Miso-Glazed Salmon with Saffron Risotto and Wasabi Pea Purée

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 cup heavy cream
• 1 tablespoon lime juice, freshly squeezed

Method

1. 01
   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. 02
   Place the salmon fillets on a baking sheet lined with parchment paper. Brush the miso glaze evenly over the top of each fillet.
3. 03
   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. 04
   To make the saffron risotto, heat olive oil in a large saucepan over medium heat. Add the shallot and sauté until translucent.
5. 05
   Stir in the Arborio rice and toast for 1-2 minutes. Pour in the white wine and stir until absorbed.
6. 06
   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. 07
   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. 08
   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.