Recipe: Perfect Bahn-Mi Glazed Salmon with Pho Broth Risotto

Bahn-Mi Glazed Salmon with Pho Broth Risotto.

You can cook Bahn-Mi Glazed Salmon with Pho Broth Risotto using 35 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Bahn-Mi Glazed Salmon with Pho Broth Risotto

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

Bahn-Mi Glazed Salmon with Pho Broth Risotto instructions

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..