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1
Chop a one pound salmon fillet (wild Alaskan has the best flavor, if you want to splurge) into bite-sized chunks.
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2
In a large bowl, combine a couple rounded tablespoons of miso paste (I used South River chickpea), a tablespoon of soy sauce (I used Mothers Best Filipino calamansi soy sauce, available at large Asian grocers), a garlic clove or two chopped fine, black pepper, a generous handful of chopped scallion or chives, and two tablespoons of extra virgin olive oil (I use Goya for cooking), plus an optional few shakes of ground marjoram.
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3
Dilute with a half cup of water and marinate the salmon, stirring infrequently to ensure even coating.
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4
Chop a medium onion, sautee in olive oil at medium heat.
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5
Remove half when it begins to brown, and caramelize the rest.
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6
Remove the caramelized onion, set it aside, and reintroduce the lightly browned onion.
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7
Add to the pan 2 cups of chicken stock and a cup of short or medium grained rice (I used Carnaroli a bit firmer than arborio from Lotus Foods).
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8
Bring to a boil, then stir in a few ground saffron threads and the salmon plus half the marinade or all of it if you want a really zingy flavor (I prefer not to crowd the subtle rice and salmon flavors).
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9
Cover and reduce to simmer.
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10
Cook for 20 minutes, adding chopped carrots after 10, coarsely-cut asparagus after 15, and a generous handful of baby spinach plus the caremlized onion after 19 (also check for salt; note that this recipe tastes great with none additional).
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11
If you have leftover veggies, chop them and throw them in at the end, too.
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12
Turn off heat and allow to sit a few minutes before serving.
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13
Finish with a drizzle of your best extra virgin olive oil.
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14
Firmly scrape the pan with a metal spatula, and top off your guests plate with the crunch.
