How to make

• Marinate the salmon fillets in soy sauce, white wine, and brown sugar. Set aside.
• Tear shiitakes into small pieces, dice celery, mince garlic, and chop onion.
• Heat 1 tablespoon of oil in a heavy bottomed pot or skillet. Add shiitakes and cook until they release moisture. Add another tablespoon of oil and cook until browned. Stir in soy sauce and cook for 1 more minute. Remove from skillet.
• Reduce heat to medium low, add 1 tablespoon oil, then add celery, onion, and garlic. Cook for 2 minutes until fragrant. Add rice and toast for 1 minute. Deglaze with white wine and simmer for 2 minutes.
• Add 2 ladles of chicken broth at a time, stirring until absorbed before adding the next. Cook until rice is almost al dente, about 15 minutes. Stir in shiitakes. Dissolve miso in 2 tablespoons hot broth and add to risotto. Simmer for 5 more minutes.
• Prepare the salmon by heating oil and butter in a nonstick skillet. Add salmon and sear for 4 minutes on each side.
• Serve salmon over risotto, topped with black pepper, chives, and sesame seeds. Enjoy!