Salmon and Mushroom Risotto
Astaxanthin in salmon repairs skin damage from strong ultraviolet rays in the summer. Before you serve, season this risotto with a subtle flavor of "REGULAR SOY SAUCE" to bring out “umami” flavor.
PREPARATION
- Chop salmon into bite-size, and rub "REGULAR SOY SAUCE" into the salmon. Remove the hard tips of shimeji mushrooms. Cut oyster mushroom lengthwise into 6 pieces, and cut each piece into 3 chunks. Mince garlic.
- Put olive oil and garlic in a frying pan over low heat. When you smell the garlic cooking, place the salmon on the pan and cook over medium heat. Add shimeji mushrooms, oyster mushroom, and rice, and stir-fry until the rice becomes transparent.
- Pour water in the pan and boil for 15 minutes over medium heat. Add "REGULAR SOY SAUCE", and season with salt and pepper.
- Garnish with Italian parsley and serve.
| Servings | 2 servings |
|---|---|
| Cooking Time | 25 |
| Calories (1 serving) | 414 Calories |
| Sodium (1 serving) | 1.3 g |
Ingredients
1 go (150g) Rice
1 slice Salmon
1 teaspoon REGULAR SOY SAUCE
1/2 block Shimeji mushrooms
1 pcs Oyster mushroom
1 clove Garlic
as needed Italian parsley
600ml Water
1 tablespoon REGULAR SOY SAUCE
1 tablespoon Olive oil
PREPARATION
- Chop salmon into bite-size, and rub "REGULAR SOY SAUCE" into the salmon. Remove the hard tips of shimeji mushrooms. Cut oyster mushroom lengthwise into 6 pieces, and cut each piece into 3 chunks. Mince garlic.
- Put olive oil and garlic in a frying pan over low heat. When you smell the garlic cooking, place the salmon on the pan and cook over medium heat. Add shimeji mushrooms, oyster mushroom, and rice, and stir-fry until the rice becomes transparent.
- Pour water in the pan and boil for 15 minutes over medium heat. Add "REGULAR SOY SAUCE", and season with salt and pepper.
- Garnish with Italian parsley and serve.
