Salmon with Lemon Risotto Verde and Pea Tendrils

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring chicken broth and water to the boil in a small pot. As soon as it boils, turn off heat and set aside. Heat a drizzle of oil and butter in a large pot on medium heat. Add onion, celery, garlic and salt and cook, covered, for 2-3 minutes, until starting to soften.
2. Add rice to pot and cook for about 1 minute, stirring constantly. Add wine/stock and cook for about 1 minute, until wine is almost reduced. Add 3 cups of warmed chicken broth/water mix and bring to the boil.
3. Reduce heat to low, cover and leave to simmer for about 15 minutes, stirring often, until liquid is nearly absorbed. When rice has 5 minutes cook time remaining, add broccoli and cook until bright green and rice is tender. Combine spring salmon rub and olive oil in a small bowl.
4. Pat salmon dry with paper towels, remove any remaining scales or pin bones and cut into 2-3 pieces. Place on prepared tray, skin-side-down, and season with salt. Brush or spoon over marinade then bake for 7-8 minutes for medium-rare (depending on thickness), or until cooked to your liking.
5. When salmon is cooked, break flesh into chunks, about 3cm (discarding skin). When risotto has finished cooking, remove from heat and stir through spinach, milk, butter, verde purée and lemon juice. Using kitchen scissors, cut the entire section of micro pea tendrils, leaving 1cm of the base.
6. To serve, divide lemon risotto verde between plates and flatten out slightly. Top with chunks of salmon and sprinkle over micro pea tendrils. Finish with a drizzle of olive oil.