Marinate the salmon fillets in a shallow dish with soy sauce, white wine, and brown sugar. Coat both sides and set aside.

Tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic, and finely chop the onion.

Heat 1 tablespoon of olive oil over high heat in a heavy bottomed pot or skillet. Add shiitakes and cook until they release their moisture, then brown.

Add soy sauce to shiitakes and cook for 1 minute, then remove from skillet.

Reduce heat to medium low, add 1 tablespoon of olive oil, then add celery, onion, and garlic. Cook until fragrant, about 2 minutes.

Add rice and toast for 1 minute. Deglaze with white wine and simmer for 2 minutes.

Add chicken broth 2 ladles at a time, stirring frequently until absorbed. Cook until almost al dente, about 15 minutes. Stir in shiitakes.

Dissolve miso with 2 tablespoons of hot broth and add to risotto. Simmer for about 5 minutes until ready, adding more broth if needed.

Heat olive oil and butter over medium high in a nonstick skillet. Add salmon and sear for 4 minutes per side.

Serve salmon over risotto, topping with black pepper, chives, and sesame seeds.