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Rick Petralia

Rick Petralia
Former Director, Culinary Innovation

Honey-Miso Salmon with Peruvian Risotto

Recipe courtesy of Chef Rick Petralia
Sponsor: National Honey Board
Servings: 24


Honey-Miso Glaze:

  • 1 ¼ c orange blossom honey
  • 1 ¼ c white miso paste
  • 2 ½ Tbsp gochujang paste
  • 2 ½ fl oz Sriracha

Peruvian Risotto:

  • 3 fl oz olive oil
  • 6 sweet onions, diced
  • 3 lbs cremini mushrooms
  • 30 cloves garlic
  • 1 ½ c butter
  • 12 c arborio rice
  • 36 fl oz aji amarillo paste
  • 36 fl oz Pinot Grigio
  • 2 to 3 gal seafood broth
  • 2 Tbsp smoked paprika
  • 2 Tbsp salt
  • 2 Tbsp ground coriander
  • 1 c grated Parmigiano Reggiano

Final assembly (per serving):

  • 1 fl oz seafood broth
  • 2 c cooked risotto, chilled
  • 1 salmon filet, skin on
  • Salt and pepper, as needed
  • 3 pinches microgreens
  • About 1 fl oz Honey-Miso Glaze
  • Chopped parsley, as needed


For the Honey-Miso Glaze:

  1. Whisk together the ingredients in a bowl. Store refrigerated for up to 7 days.

For the Peruvian Risotto:

  1. Heat the oil in a steam kettle or tilt skillet.
  2. Sauté the onions and mushrooms until softened and moisture is released.
  3. Add the garlic and sauté until fragrant, about 1 minute.
  4. Add the butter and let it melt.
  5. Add the arborio rice and toast for about 3 minutes.
  6. Add the aji amarillo paste and coat the toasted rice.
  7. Add the wine to deglaze and heat until the rice absorbs the liquid.
  8. Add the broth 1 qt at a time, continuously stirring until the liquid is absorbed by the rice. When the rice absorbs most of the liquid, add another small batch of liquid.
  9. Season with paprika, salt and coriander.
  10. Stir in the cheese until melted.
  11. When the rice is almost done (still a little al dente), remove from the skillet/kettle and spread on sheet pans or hotel pans to chill. It can be held for 24 hours.

For serving each order:

  1. Heat a sauté pan over medium-high heat.
  2. Add 1 fl oz seafood broth and 2 cups cooked risotto.
  3. Simmer until the liquid is absorbed and the risotto is completely cooked (add more broth as needed).
  4. While the risotto is cooking, place the salmon onto an oiled griddle (or cast-iron pan, grill, etc.), skin-side down.
  5. Season salmon generously with salt and pepper.
  6. Brush the top of the salmon with some of the Honey-Miso Glaze.
  7. Cook for 4 minutes, or until it reaches an internal temperature of 120 degrees F.
  8. Flip the salmon and cook for 2 more minutes.
  9. In the meantime, add the cooked risotto to a plate. Place microgreens on top of the risotto.
  10. Place the cooked salmon on top of the microgreens.
  11. Brush additional Honey-Miso Glaze on top of the salmon.
  12. Garnish with chopped parsley.

Chef Notes

This item is a fusion of Asian and Peruvian cuisines. It can be utilized with any type of seafood. The aji amarillo is the star of the risotto, adding a bit of heat and a lot of flavor. The honey is what makes the salmon taste so good. The sweetness and the subtle hint of citrus from the orange blossom really balances the heat from the aji amarillo.

Project Management: Summit F&B

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