Pan Seared Winter King Salmon

with crispy ginger risotto cake, baby bok choy, grilled scallions and a soy ginger glaze

Recipe courtesy of Chef Chris Rattaro

Yield: 4-6 servings

Ginger Risotto Cake

3 ½ to 4 cups vegetable or chicken stock

2 Tbs olive oil

¼ cup finely chopped shallots

1 Tbs finely chopped garlic

2 Tbs finely chopped fresh ginger

1 cup Arborio rice

½ cup white wine

¼ cup unsalted butter

¼ cup Parmesan cheese

1 cup flour

4 eggs beaten

1-2 cups breadcrumbs, as needed


6 oz portion of Alaskan king salmon

Salt and pepper

Soy Ginger Glaze

1 cup soy sauce

1 ¼ cup granulated sugar

¼ cup mirin cooking wine

2 Tbs red wine vinegar

6 each green onions, chopped

1-inch piece of fresh ginger, chopped

2 cloves garlic, chopped

1 small jalapeno, seeded and chopped


6 heads of baby bok choy

6 each scallion (green onion)

Olive oil

Salt and pepper



In a medium saucepot, bring 4 cups of stock to a simmer. In a small shallow saucepot, heat the olive oil and add the shallots, ginger and garlic, and slowly sweat them until they are soft but keep on low heat to avoid much color. Add the Arborio rice to the pan and lightly toast the rice for about 1 minute just to coat the rice. Add the white wine and stir until all of the wine has reduced. Scoop in about 1 cup of the hot stock to the rice and stir constantly until most of the liquid is absorbed. Repeat this process and keep stirring until the rice is cooked. Stir in the butter until incorporated and finish by stirring in the cheese and season with salt and pepper. Spread the risotto on a baking sheet to cool in the refrigerator. When cool, cut it into circles or squares and bread by first dredging them in flour and then dip them into an egg wash (4 eggs beaten) and finally toss with breadcrumbs. Deep fry in canola oil at 300 degrees until golden brown and crispy. 

Chef's Note: "The dish works just as well without deep frying the risotto. Keep the risotto warm until ready to serve."


For the salmon, cut portion sizes that you would like to serve. You can either leave the skin on or take it off. Season both sides of the fish generously with kosher salt and black pepper. Put a saute pan on the stove on high heat. Pour in just enough canola oil to lightly coat the saute pan. When the oil is just about to smoke carefully add the fish about 60 percent on the first side. Flip the fish over and continue to finish cooking.

Chef's note: "I prefer to serve the salmon on the medium rare side: When you touch the fish while cooking it gives quite a bit and doesn't feel too firm to the touch."

For the baby bok choy, split bok choy in half and rinse clean. Blanch the baby bok choy in a pot of lightly salted water or cook in a steamer until tender. For the scallion, cut the root and rinse and blot dry. Season the scallions lightly with olive oil, salt and pepper. Grill on both sides until soft and slightly charred.

Soy Ginger Glaze

Add all ingredients to a small saucepot and bring to a simmer. Reduce the sauce on low heat by about half or until sauce is a thin syrup consistency. Strain sauce through the sieve and keep warm. 

To assemble, place risotto cake or creamy risotto down on plate, then place warm bok choy, then fish, then scallions on top, and drizzle the warm sauce around the plate and serve.