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

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

Composition needed to cook Bahn-Mi Glazed Salmon with Pho Broth Risotto:

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

Directions to serve 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.

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