Sauteed Salmon with Creamy Miso Risotto

Italian-Japanese Fusion: The Perfect Blend of Flavors
Miso and salmon complement each other perfectly. The creamy miso risotto is elevated with delicate hints of garlic and ginger.
Cook Time 15 minutes
Servings 2


Sauteed Salmon

  • 2 pieces Salmon
  • 1/3 tbsp Olive oil
  • 1 tbsp Sugar
  • 1/2 tbsp Soy sauce
  • 1/2 tbsp Sake


  • 7 oz/200g Rice
  • 5.3 oz/150g Milk
  • 2 tbsps ENJUKU KOJI MISO
  • 0.35 oz/10g Butter
  • 1/2 clove Minced garlic
  • 1/2 clove Minced ginger
  • To taste Black pepper
  • To taste Italian parsley(finely chopped)
  • To taste Olive oil


  • In a bowl, combine 1 tablespoon of miso, 1 tablespoon of sugar, 1/2 tablespoon of soy sauce, and 1/2 tablespoon of sake. Mix well and set aside.
  • In a pan, melt butter and add garlic and ginger. Sauté over low heat until fragrant. Add risotto rice, milk, and 2 tablespoons of miso to the pan. Stir over low heat until the mixture thickens.
  • Continue to cook the risotto until the rice is tender and the liquid is absorbed, stirring occasionally to prevent sticking.
  • While rissotto is cooking, prepare the sautéed salmon:
    In a frying pan, heat olive oil over medium heat. Place the salmon in the pan, skin side down, and sauté until it is browned on both sides. Add the miso mixture to the pan and continue cooking until browned.
  • Place cooked risotto on a plate and top with sauteed salmon. Garnish with a drizzle of olive oil, black pepper and italian parsley.
  • Serve with boiled vegetables of your choice.

Product used in this recipe


Enjuku Koji Miso
26.4 oz (750 g)

Our Enjuku Kouji Miso is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.

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