Recipe of Quick Bahn-Mi Glazed Salmon with Pho Broth Risotto

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.

Add in water, spices, carrot, celery, garlic, ginger, and mushrooms. Bahn-Mi Glazed Salmon with Pho Broth Risotto. Banh Mi is a Vietnamese sandwich that's made up of an odd sounding combination – crusty bread rolls smeared with pate, mayo, suspicious looking Asian ham, pickled vegetables, green onion, coriander/cilantro, a mighty wack of fresh chillies and drizzle of seasoning.

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, bahn-mi glazed salmon with pho broth risotto. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Bahn-Mi Glazed Salmon with Pho Broth Risotto is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Bahn-Mi Glazed Salmon with Pho Broth Risotto is something that I have loved my entire life.

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

Place the salmon into bowl, coating it well in the marinade. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Remove from heat; stir in lemon zest and pepper. This Seared Salmon with Lemon Risotto is an elegant main course perfect for entertaining or if you are spending date night at home.

Instructions 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..

A creamy risotto and a crispy seared salmon fillet, all coming together with plenty of lemon, parsley and black pepper. If you like salmon, be sure to check out our salmon recipes page for more inspiration! Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese.

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