Green pea risotto with salmon and asparagus

INSTRUCTIONS

• 1
  Cut the salmon fillets into 4 equal pieces and soak them in a mixture of 2 liters of water and 12 dkg of salt for 1.5 hours.
• 2
  Sauté the chopped onion and crushed garlic in a little oil, then add the risotto rice, toast it, and pour in the white wine.
• 3
  Meanwhile, heat the broth and gradually add it to the risotto while continuously simmering, adding as much as it absorbs.
• 4
  Meanwhile, remove the salmon from the brine and carefully fry it in a mixture of a little olive oil and butter, making sure it remains juicy inside.
• 5
  When the risotto is almost completely soft, remove it from the heat and add cold butter, grated Parmesan, and a little grated lemon zest, season with salt and pepper, and flavor with a few drops of lemon juice.
• 6
  Sauté the asparagus in a little butter for 2-3 minutes, season with salt, and cut into bite-sized pieces.
• 7
  Once the risotto is ready, stir in the pea puree and serve with salmon, pea shoots, fresh dill, and asparagus.

KIFLI TIP

• 1
  You can also make a puree from the asparagus and serve it with fresh green peas. It can also be prepared with other vegetables; you can use zucchini, broccoli, green beans, etc.