Miso-glazed salmon on winter rice risotto with pumpkin and pak choi (Variant 50fb6798) - photo 1
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Miso-glazed salmon on winter rice risotto with pumpkin and pak choi (Variant 50fb6798)

Pikantne Asian Fusion Cuisine Main dishes 90 min Medium 14 wyświetleń ~72.57 PLN - (0)
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Description

Aromatic, visually striking fusion dish combining Japanese miso glazing techniques and Asian aesthetics with seasonal winter vegetables: roasted pumpkin and crunchy pak choi. Delicate, slightly sweet-salty salmon with a glossy miso glaze is served on fluffy rice prepared using the "risotto" method (without cream) and caramelized pumpkin, all complemented by a citrus-sesame sauce and fresh scallions. The dish is rich in flavor contrasts (umami from miso, sweetness of pumpkin, acidity of citrus) and visually appealing (golden salmon, orange pumpkin, green pak choi). Perfect as an elegant lunch for a family gathering or dinner with guests.

Ingredients Used

Ingredients (19)

Servings:
4
  • Skinless salmon fillet 600 g
  • White miso paste 80 g
  • Mirin 60 ml
  • Soy sauce 60 ml
  • Honey 40 ml
  • Sesame oil 30 ml
  • Sushi rice (raw) 320 g
  • Pak choi 2 szt.
  • Fresh ginger 20 g
  • Garlic 3 ząbki
  • Green onion 2 pęczki
  • Rapeseed oil 30 g
  • Water 480 ml
  • butternut squash 600 g
  • Mandarin 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Roasted sesame seeds 20 g
  • Chili flakes 2 szczypty
💰 Szacowany koszt dania: ~72.57 PLN (18.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade and glaze

1

In a medium-sized bowl, prepare the glaze: combine 80 g of miso paste, 60 ml of mirin, 60 ml of soy sauce, 40 g of honey, and 30 g of sesame oil. Add finely grated ginger (about 10 g from the total) and crushed 15 g of garlic. Whisk (or stir) until the mixture becomes smooth and glossy. It should have a uniform consistency, without lumps of miso paste.

Ingredients: White miso paste, Mirin, Soy sauce, Honey, Sesame oil, Fresh ginger, Garlic
Use a small glass or ceramic bowl and a hand whisk. If the glaze is too thick, add 1-2 tablespoons of water. Be careful not to use hot liquids (it destroys the flavor of the mirin).
2

Pat the salmon fillets dry with a paper towel. If the fillets have uneven thickness, gently pound them with your hand through plastic wrap to achieve a consistent thickness. Place the salmon in a shallow dish and pour about 2/3 of the prepared glaze over it, spreading it evenly with a brush or spoon. Reserve 1/3 of the glaze for later glazing while frying. Cover with plastic wrap and refrigerate for 20-30 minutes (no longer).

Ingredients: Skinless salmon fillet, White miso paste, Mirin, Soy sauce, Honey
Use a flat dish or plate. Do not marinate for longer than 30 minutes — the salt from the miso and soy sauce can over 'cook' the fish.

Rice

3

Pour 320 g of sushi rice into a large bowl. Cover with cold water, and mix vigorously with your hands, then drain the cloudy water. Repeat the rinsing 4–5 times until the water is almost clear. Drain the rice in a fine-mesh sieve.

Ingredients: Sushi rice (raw)
Use a rice sieve or a fine strainer. Thorough rinsing removes excess starch, which prevents excessive clumping.
4

Transfer the rinsed rice to a heavy-bottomed pot. Add 480 ml of water and 2 g of pepper and 2 g of salt (from the total amount). Let it soak for 20 minutes. After soaking, place the pot over medium heat, bring to a boil uncovered (about 4–6 minutes), then reduce the heat to the minimum, cover tightly with a lid, and cook on very low heat for 12–14 minutes. Turn off the heat and let it sit covered for 10 minutes. After this time, gently fluff with chopsticks or a fork - the rice should be sticky but not overcooked.

Ingredients: Sushi rice (raw), Water, Salt, Ground black pepper
Use a pot with a heavy bottom and a well-fitting lid. Do not lift the lid while cooking — steam escapes and the texture changes.

Vegetables

5

Preheat the oven to 200°C with the top and bottom heating function. Peel the pumpkin, remove the seeds, and cut it into cubes with a side of about 2 cm (use 600 g). Place the pieces in a large bowl, add 15 g of rapeseed oil, 2 g of salt, and 1 g of pepper — mix thoroughly, coating the pieces to ensure they are covered with a thin layer of fat.

Ingredients: butternut squash, Rapeseed oil, Salt, Ground black pepper
Use a sharp knife and a stable cutting board. Cutting pumpkin requires some strength — first, cut the pumpkin in half, and then into pieces. Even pieces will ensure even roasting.
6

Spread the pumpkin on a baking sheet lined with parchment paper in a single layer (do not crowd the pieces). Bake for 22–25 minutes until the pumpkin is tender when pierced with a fork and slightly caramelized at the edges. After baking, let it sit on the sheet for 2 minutes, then transfer to a bowl.

Ingredients: butternut squash, Rapeseed oil, Salt, Ground black pepper
Use a large baking tray and do not stack the pumpkin on top of each other — this will prevent steaming and loss of crispness. Check with a fork: soft pumpkin should be easily pierced but not fall apart.
7

Prepare the pak choi: cut the heads in half lengthwise, leaving the roots intact so the leaves don't fall apart. Heat a large skillet (preferably cast iron or non-stick) over medium-high heat, pour in 10 g of rapeseed oil and 10 g of sesame oil. Place the pak choi cut side down and fry for 2–3 minutes until golden brown. Add 1–2 tablespoons of water and cover for 1–2 minutes to soften the stems. Season with a pinch of salt and sprinkle with a teaspoon (about 2 g) of mandarin zest.

Ingredients: Pak choi, Rapeseed oil, Sesame oil, Mandarin, Salt
Use a wide pan to avoid crowding the vegetables. Sauté very briefly — the pak choi should retain its crispness in the leaves and tenderness in the stems.

Frying and finishing the salmon

8

Preheat the oven to 180°C (if turned off after the pumpkin). In a large skillet (26–28 cm in diameter), heat 10 g of canola oil over medium-high heat. Remove the salmon from the marinade and gently pat dry with paper towels (keep the excess glaze). Place the fillets in the skillet, cooking for 2–3 minutes on one side until nicely browned. Carefully flip, brush with 1/2 of the reserved glaze, and place the entire skillet in the oven for 6–8 minutes (depending on thickness) until the center is opaque, slightly moist, and the fish flakes easily with a fork (50–54°C internal temperature for medium doneness).

Ingredients: Skinless salmon fillet, Rapeseed oil, White miso paste, Honey, Mirin, Soy sauce
Use a skillet that can go in the oven (cast iron or steel). If you don't have such a skillet, transfer the fillets to a baking sheet after searing. Don't bake for too long — the salmon should be tender and slightly pink in the center.
9

After removing from the oven, brush the salmon with the remaining glaze and, if you want a more intense shine, turn on the broiler for 1–2 minutes, watching closely to ensure the glaze doesn't burn. After removing, let it rest for 2 minutes — the juices will redistribute evenly.

Ingredients: White miso paste, Honey
If you are using the grill function, stand next to the oven — the glaze caramelizes quickly and can burn.

Assembly and serving

10

On four deep plates or bowls, evenly distribute the cooked rice (about 80 g of dry rice per serving, which will yield more when cooked). Next to the rice, arrange pieces of roasted pumpkin and half or a piece of pak choi. On top, place slices of salmon (first cut the fillet into 4 portions with a sharp knife in one smooth motion). Drizzle everything with 1–2 tablespoons (20–30 g) of the remaining glaze mixture diluted with a tablespoon of water and a few drops of mandarin juice. Sprinkle with thinly sliced green onion, 20 g of toasted sesame seeds (optional), and a pinch of chili flakes (optional) for color contrast.

Ingredients: Sushi rice (raw), butternut squash, Pak choi, Skinless salmon fillet, White miso paste, Mandarin, Green onion, Roasted sesame seeds, Chili flakes
Use sharp knives and a long spoon to serve the rice to avoid damaging its structure. Finely chopped green onion adds freshness and color.

Finishing

11

Serve immediately so the fish is warm and glossy, and the pak choi retains its crunch. Before serving, check the taste and adjust with a few drops of mandarin juice or a little extra salt if needed.

Ingredients: Mandarin, Salt
The dish loses its texture after standing for too long — serve immediately. If you prepare parts in advance (rice, pumpkin), briefly reheat them in the oven or on the skillet before assembling.

Fun Fact

💡

Miso is a fermented soybean paste with a history spanning over 1000 years in Japan; adding it to the glaze evokes traditional 'miso-glazing' techniques for fillets and vegetables, and combined with citrus, it creates a classic contrast in East Asian cuisines.

Best for

kolacja z gośćmi elegancki obiad rodzinny specjalna okazja zimowa

Tips

🍽️ Serving

Serve the dish in deep plates or bowls of contrasting colors (dark navy or black), which will highlight the golden sheen of the glaze and the colors of the vegetables. Provide guests with chopsticks and a spoon for the rice — this makes eating easier and adds an Asian touch. You can serve extra soy sauce in a small dish on the side.

🥡 Storage

Store salmon fillets and vegetables separately in airtight containers in the refrigerator for up to 24 hours. Keep the rice covered, but it's best to prepare it fresh. For reheating: salmon briefly in the oven at 150°C (6–8 min), pumpkin can be warmed in the oven or on the skillet. Long-term storage of honey and miso glaze after dilution is not recommended.

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