Grilled Norwegian Salmon

Grilled Norwegian Salmon

salmon fille
asparagus
olive oil
salt
crushed black pepper
lemon juice
Arborio rice
butter
onion
garlic
parmesan cheese
vegetable stock
aubergine cubes
bell peppers
fresh tomato sauce
mixed herbs
200 gms
8
2 tsps
to taste
to taste
10 ml
70 gms
20 gms
20 gms
10 gms
10 gms
as required
10 gms
20 gms
2 tsps
5 gms

Instructions

1. Marinate the salmon fillet in olive oil, salt, crushed pepper, and lemon juice. Then sauté some of the onions and garlic in butter to make the risotto. Add the Arborio rice and sauté it for a few minutes. Then add a ladle of stock and allow it to cook until the stock is almost fully absorbed.

2. Repeat this step until the rice is completely cooked. Finish it off by adding the remaining butter and parmesan cheese and fold it in quickly. Season it with salt and crushed pepper. For the ratatouille vegetables, cut all the vegetables into small cubes.

3. Sauté the remaining onions and garlic in butter and add the vegetables and cook for a while. Then add the fresh tomato sauce and finish off by adding herbs and seasoning. Plate it using a ring and layer the ratatouille vegetables over the risotto. Add some asparagus sautéed with garlic.