1Prepare the miso glaze: In a small bowl, whisk together the miso paste, mirin, soy sauce, sesame oil, maple syrup, minced garlic (from glaze portion), grated ginger, and chili flakes (if using). Pat the salmon fillets dry, then generously brush the glaze over the salmon. Let marinate at room temperature for 15 minutes while preparing the risotto, or refrigerate for up to 30 minutes.

2Start the risotto: In a large saucepan or Dutch oven, heat 1 tablespoon of butter or olive oil over medium heat. Add the chopped shallot and sauté until softened, about 3-4 minutes. Add the minced garlic (for risotto) and cook for another minute until fragrant. Stir in the Arborio rice and toast for 2-3 minutes until the edges become translucent.

3Build the risotto base: Pour in a ladle of the warmed vegetable broth, stirring continuously until absorbed. Then, add the coconut milk and stir until fully incorporated and the liquid has mostly absorbed. This gives the risotto its initial creaminess.

4Gradually cook the risotto: Continue adding the warmed vegetable broth one ladle at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. This process should take about 20-25 minutes. The rice should be creamy yet still have a slight bite (al dente).

5Cook the salmon: While the risotto cooks, preheat your oven broiler to high (or oven to 200°C/400°F convection bake). Place the marinated salmon fillets, skin-side down, on a baking sheet lined with parchment paper. Broil for 8-12 minutes, or bake for 10-15 minutes, or until cooked through and easily flakes with a fork, basting once with any remaining glaze halfway through.

6Finish the risotto: Once the risotto is al dente, remove from heat. Stir in the remaining 1 tablespoon of butter or olive oil, the lime zest, and lime juice. Season with salt and pepper to taste. Let rest, covered, for 2 minutes.

7Serve: Divide the coconut-lime risotto among serving plates. Top each portion with a perfectly glazed miso salmon fillet. Garnish generously with fresh cilantro, toasted sesame seeds, and thinly sliced green onions.

8Enjoy immediately for best flavor and texture.