How to Prepare Eric Ripert Bahn-Mi Glazed Salmon with Pho Broth Risotto

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, bahn-mi glazed salmon with pho broth risotto. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bahn-Mi Glazed Salmon with Pho Broth Risotto is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Bahn-Mi Glazed Salmon with Pho Broth Risotto is something that I have loved my entire life. They are nice 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 cook it.

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

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

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.

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