Steps to Prepare Homemade Bahn-Mi Glazed Salmon with Pho Broth Risotto

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, bahn-mi glazed salmon with pho broth risotto. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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

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

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