Start with marinating the salmon; mix together the sundried tomato paste, balsamic vinegar, honey, orange and a spoon of extra virgin olive oil. Roll the salmon in this marinade, season with salt and pepper and allow to marinate for minimum of 2 hours in a refrigerator. Roast in a hot oven before serving. Cook the finely chopped onion and garlic in a thick bottom sauce pan with a spoon of butter until soft and translucent. Add the rice and chili, toast in the butter for a couple of minutes, pour in the wine. Stir in the sauce and finish cooking with enough vegetable stock until rice is soft and creamy. Take off the heat, beat in the remaining butter, parmesan and chopped herbs, serve immediately.
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