Preparation

Arugula Pesto:
In a blender, place the arugula leaves, nuts, olive oil, salt, pepper and Parmesan cheese. Beat everything for a minute. Reserve.
Salmon:
Season the salmon with salt and pepper.
In a very hot skillet, add the oil.
Place the salmon with the skin facing down. After grilling, turn the slices, leaving for less time as this part is more sensitive.
Risotto:
In a saucepan, place the butter and let it melt.
Add the chopped onion and fry until transparent.
Put the arboreal rice, sauté for a few seconds.
Add the wine. Let it dry and gradually add the chicken or vegetable broth.
When it is almost ready, add two tablespoons of the arugula pesto.
Stir well and add about 10 small cubes of mango, letting them incorporate.
Finish the risotto with a little butter and Parmesan cheese.

Finishing:
Mix the bread flour with the chopped chestnut, add olive oil and season with salt and pepper.
Place this flour on the grilled salmon and bake in the oven to brown the crust.
On the plate, place the risotto in the center. Remove the salmon from the oven with the golden crust and place on the plate.
Decorate with sprig of thyme.

Ingredients

  • 1 bunch of arugula (clean and chopped leaves only)
  • 1/2 cup (American) nuts
  • 4 tablespoons grated parmesan cheese
  • 2 cup (American) olive oil
  • Salt and black pepper to taste
  • 2 tablespoon olive oil
  • 1 pinch salt and pepper
  • 2 salmon slices (250 g)
  • 4 tablespoons homemade bread flour (coarser ground)
  • 3 tablespoons cashews
  • 2 tablespoon chopped small onion
  • 2 tablespoon unsalted butter
  • 2 tablespoon grated Parmesan cheese
  • 2 doses white wine
  • 1liter vegetable or chicken broth
  • 1/2 cup (American) chopped mango
  • 2 cup arboreal rice