Bahn-Mi Glazed Salmon with Pho Broth Risotto
Bahn-Mi Glazed Salmon with Pho Broth Risotto

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, bahn-mi glazed salmon with pho broth risotto. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Bahn-mi glazed salmon, with vegetarian pho broth risotto, topped with pickled carrot and daikon. Topped with picked cilantro Bahn-mi glazed salmon, with vegetarian pho broth risotto, topped with pickled carrot and daikon. When risotto is done, stir in asparagus, mushrooms, green onion and parmesan cheese.

Bahn-Mi Glazed Salmon with Pho Broth Risotto is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Bahn-Mi Glazed Salmon with Pho Broth Risotto is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook bahn-mi glazed salmon with pho broth risotto using 35 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Bahn-Mi Glazed Salmon with Pho Broth Risotto:
  1. Take 2-5 oz Salmon Steaks
  2. Get 1 Cup Soy Sauce
  3. Get 1 Tbsp Grated Ginger
  4. Make ready 1 Tbsp Garlic Paste
  5. Make ready 2 Green Onions, Chopped
  6. Take 2 Tbsp Fish Sauce
  7. Get 1 Tbsp Sesame Oil
  8. Prepare 1/4 Cup Brown Sugar
  9. Prepare 1/4 Cup Honey
  10. Take 6 Sprigs Cilantro, with Stem
  11. Make ready Vegetarian Pho Broth
  12. Make ready 8 Cups Water
  13. Prepare 2 Whole Onions, Cut in Half
  14. Make ready 1 Large Carrot, Split
  15. Prepare 2 Stalks Celery, Split
  16. Make ready 6 Dried Shiitake Mushrooms
  17. Take 1 Cup Soy Sauce
  18. Prepare Thumb of Ginger
  19. Get 5 Gloves Garlic, Smashed
  20. Make ready 2 Star Anise
  21. Make ready 2 Cloves
  22. Take 1 Cinnamon Stick
  23. Take Pickled Carrot and Daikon
  24. Take 1 Cup Rice Wine Vinegar
  25. Take 1/2 Cup Water
  26. Take 1/2 Cup Sugar
  27. Take 1 Tbsp Salt
  28. Make ready 1/2 Cup Carrot, Shredded
  29. Prepare 1/2 Cup Daikon, Shredded
  30. Take 2 Ice Cubes
  31. Take Risotto
  32. Prepare 1 Cup Arborio Rice
  33. Get 1/4 Cup Frozen Peas
  34. Take 2 Cloves Garlic, Minced
  35. Take 2 Tbsp Butter

Adjust the heat so the broth just simmers. The broth will reduce and thicken into a sort of. The key to the Vietnamese noodle soup pho is in the broth. Melt a third of the butter and add the frozen peas.

Steps to make Bahn-Mi Glazed Salmon with Pho Broth Risotto:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

In a medium pot, heat the chicken broth to a simmer. Add the diced onion, garlic, and corn kernels. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Remove from heat; stir in lemon zest and pepper. It will finish cooking in the risotto).

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