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Episode 2 - Pan Seared Salmon, Sautéed Maitake Mushroom, Parmesan Risotto

In this second episode, we bring the 3 different components that uses different cooking methods together onto a plate. The recipe covers the basics of Risotto, sautéing mushrooms and pan searing the perfect piece of Salmon.

There are 3 main parts to this recipe and we advise you to follow though the same flow we have. You should start with the Parmesan Risotto, then the Maitake Mushroom and lastly the Salmon. With this flow, you will be able to retain the crispiness of the salmon skin and ensure the right temperature when served.


Part 1: Parmesan Risotto


  • 25g Butter, cubed

  • 40g White Onion, brunoise

  • 100g Arborio Rice

  • 300ml – 350ml Chicken Stock

  • 20g Parmesan Cheese, grated

  • 15g Butter, cubed


  1. Melt 25g butter in a pot, add in brunoise white onion and sweat till translucent.

  2. Add in Arborio rice and parch the rice.

  3. Add in chicken stock in 3 – 5 batches, in each batch, add in just enough to cover the rice. (Note: Adding the stock one batch at a time and waiting for it to be absorbed helps the starch from the rice dissolve and turning it creamy.)

  4. Using a wooden spoon, stir the risotto frequently while cooking (Note: Wooden spoons are ideal for stirring risotto because they do not break the grains, but rather, treat them delicately.)

  5. When the risotto reaches all’onda stage, add in parmesan cheese and 15g butter to finish. (Note: All'onda means wavy, and it speaks to the perfect risotto soft and loose texture, so if you tilt the plate the risotto ripples in waves.)


Part 2: Sautéed Maitake Mushroom


  • 10ml Canola Oil

  • 70g Maitake Mushroom

  • 15ml White Wine

  • As needed Salt and Pepper

  • 10g Butter, cubed


1. Add canola oil to pan, heat up the oil.

2. Add in maitake mushroom and sauté the mushrooms till golden brown. Season.

3. Add in white wine to deglaze the pan.

4. Add in butter and set aside.


Part 3: Pan Seared Salmon


  • 10ml Canola Oil

  • 1pc Salmon (100g per portion), scored

  • As needed Salt and Pepper

  • 1clove Garlic, smashed

  • 5g Fresh Dill

  • 15g Butter


1. Add canola oil to pan, heat up the oil.

2. Add in salmon skin side down, press down on the salmon to prevent curling and for even cooking.

3. Flip the salmon over when the skin is golden brown.

4. Add in butter and garlic, when the butter has completely melted, add in fresh dill.

5. Baste the salmon till cooked.


Finishing: Reheat, Garnish and Plating


  • 30-50ml Chicken Stock

  • Garlic Dill Oil

  • Frest Dill


1. Since you have prepared the risotto first, heat up the risotto by stirring in a little chicken stock.

2. On a plate, place 3 tablespoons of Parmesan Risotto on the base of the plate.

3. In the center of the risotto, place the sautéed Maitake Mushroom.

4. Place the Pan Seared Salmon on the Maitake Mushroom.

5. Garnish with a tablespoon of Garlic Dill Oil and Fresh Dill on the salmon. Serve.


We hope you had fun following this main course recipe and we look forward to meet you with more dishes. See you till the next recipe!

With culinary spirits,

Singapore Junior Chefs Club

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