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The ingredients needed to prepare Bahn-Mi Glazed Salmon with Pho Broth Risotto:
- Get 2-5 oz Salmon Steaks
- Take 1 Cup Soy Sauce
- You need 1 Tbsp Grated Ginger
- Get 1 Tbsp Garlic Paste
- Get 2 Green Onions, Chopped
- You need 2 Tbsp Fish Sauce
- Get 1 Tbsp Sesame Oil
- Use 1/4 Cup Brown Sugar
- Take 1/4 Cup Honey
- Prepare 6 Sprigs Cilantro, with Stem
- Get Vegetarian Pho Broth
- Use 8 Cups Water
- You need 2 Whole Onions, Cut in Half
- Get 1 Large Carrot, Split
- Get 2 Stalks Celery, Split
- Provide 6 Dried Shiitake Mushrooms
- Prepare 1 Cup Soy Sauce
- Provide Thumb of Ginger
- Get 5 Gloves Garlic, Smashed
- Get 2 Star Anise
- Prepare 2 Cloves
- Provide 1 Cinnamon Stick
- Get Pickled Carrot and Daikon
- Provide 1 Cup Rice Wine Vinegar
- Prepare 1/2 Cup Water
- Use 1/2 Cup Sugar
- Get 1 Tbsp Salt
- Get 1/2 Cup Carrot, Shredded
- Use 1/2 Cup Daikon, Shredded
- Take 2 Ice Cubes
- Provide Risotto
- Provide 1 Cup Arborio Rice
- Get 1/4 Cup Frozen Peas
- Prepare 2 Cloves Garlic, Minced
- Provide 2 Tbsp Butter
Instructions to make Bahn-Mi Glazed Salmon with Pho Broth Risotto:
- In large pot, over medium heat, toast cinnamon, clove, and anise until fragrant. Remove spices, add small amount of oil, and place onions split side down until blackened. Add in water, spices, carrot, celery, garlic, ginger, and mushrooms. Heat to a boil, then turn down and simmer for 3 hours. Add soy sauce, simmer for 1 additional hour. Remove from heat, and strain. Pull out mushrooms, and set aside for risotto.
- In a blender or immersion blender cup, add all ingredients for bahn-mi marinade. Blend until all ingredients fully incorporated. Set aside and let mellow.
- In a small sauce pan, bring vinegar, water, sugar, and salt to boil. Remove from heat, and add carrot and daikon. Add an ice cube or 2, so they don't become mushy.
- Set sautée pan over medium heat. Add 1 tbsp butter, and after foaming stops add arborio rice. Toast, stirring occasionally until smelling nutty and around half the rice is lightly browned. Add in garlic and sautée until fragrant. Thinly slice mushrooms, and add with frozen peas. Add 1½ cups of pho broth, bring to a simmer, lower heat and cover. Simmer for 20 minutes, and remove from heat, leaving covered. After 8 minutes, mount with 1 tbsp butter, stir, and cover.
- Heat large cast iron skillet over medium high heat. Drizzle olive oil over salmon and sprinkle with salt. When pan starts to smoke, place salmon flesh side down. Let sear for 4 minutes. Flip, and brush with bahm-mi glaze. Cook 2 minutes on skin side, and flip back to flesh side to glaze. Remove from pan, and brush with more glaze.
- Mold risotto into measuring cup, and smack onto plate. Press down slightly to compact and lower. Place salmon on top. Grab a good pinch of pickled veg, and place on top of salmon. Garnish with washed, picked cilantro leaves.
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