Bahn-Mi Glazed Salmon with Pho Broth Risotto
Bahn-Mi Glazed Salmon with Pho Broth Risotto

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, bahn-mi glazed salmon with pho broth risotto. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Culinary Chefs from the Joint Center of Culinary Excellence team up with DeCA's Dietitian Approved 'Thinking Outside the Box' meal recipes to demonstrate. Banh Mi is a Vietnamese sandwich that's made up of an odd sounding combination - crusty bread rolls smeared with pate, mayo, suspicious looking Asian ham, pickled vegetables, green onion, coriander/cilantro, a mighty wack of fresh chillies and drizzle of seasoning. This vegetarian version of a Vietnamese banh mi sandwich is made with marinated tofu, baguette, pickled veggies, and cilantro. When I lived in Austin, I got a tofu banh mi sandwich from two different Vietnamese restaurants as often as I could.

Bahn-Mi Glazed Salmon with Pho Broth Risotto is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Bahn-Mi Glazed Salmon with Pho Broth Risotto is something which I have loved my entire life. They’re fine and they look fantastic.

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

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

Vietnamese pork loaf, pork belly, jambon, braised pork. Chicken cooked in curry and coconut broth. Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than Grind in some black pepper, but don't add salt as the salmon will be salty enough. This mango-glazed salmon recipe is quick and easy and full of flavor.

Steps 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.

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than Grind in some black pepper, but don't add salt as the salmon will be salty enough. This mango-glazed salmon recipe is quick and easy and full of flavor. It's the perfect busy weeknight meal. Miso-glazed Black Cod in Coconut Broth. If you're uneasy about risotto, this is a good recipe to start with because it's simple and requires so few ingredients.

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