Matcha-Crusted Salmon with Yuzu-Soy Glaze and Edamame Risotto

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 tablespoon matcha powder, 1/4 cup panko breadcrumbs, 1 tablespoon sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish, then press two 6 oz salmon fillets into the mixture to coat evenly on all sides.

2. 2

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat and sear the coated salmon fillets for 4-5 minutes per side until the crust is golden and the salmon is cooked through.

3. 3

   Whisk together 3 tablespoons soy sauce, 2 tablespoons yuzu juice, 1 tablespoon mirin, 1 tablespoon honey, and 1 teaspoon grated fresh ginger in a small bowl to create the yuzu-soy glaze.

4. 4

   Sauté 1/2 medium finely chopped onion in 1 tablespoon unsalted butter in a separate pot until translucent, then add 2 minced garlic cloves and cook for 1 minute more.

5. 5

   Stir in 1 cup Arborio rice to the onion and garlic, toast for 2 minutes, then deglaze with 1/4 cup sake and let it absorb completely before gradually adding 3 cups vegetable broth, 1/2 cup at a time, stirring constantly until each addition is absorbed.

6. 6

   Once the rice is creamy and al dente, stir in 1 cup shelled edamame, 1 tablespoon unsalted butter, and 1/4 cup grated Parmesan cheese, then season with salt and pepper to taste.

7. 7

   Serve the matcha-crusted salmon immediately, drizzled generously with the yuzu-soy glaze, alongside the creamy edamame risotto garnished with 2 tablespoons fresh chopped parsley.