Steps to Make Award-winning Bahn-Mi Glazed Salmon with Pho Broth Risotto

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, bahn-mi glazed salmon with pho broth risotto. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Bahn-Mi Glazed Salmon with Pho Broth Risotto is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Bahn-Mi Glazed Salmon with Pho Broth Risotto is something that I’ve loved my whole life. They’re nice and they look fantastic.

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 cook that.

The ingredients needed to make Bahn-Mi Glazed Salmon with Pho Broth Risotto:

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

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.

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