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We hope you got benefit from reading it, now let’s go back to bahn-mi glazed salmon with pho broth risotto recipe. To cook bahn-mi glazed salmon with pho broth risotto you need 35 ingredients and 6 steps. Here is how you cook that.

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

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