Grilled Salmon Roll Steak with Saffron Risotto

Serves one

Ingredients Salmon fillet 200 g

Red pepper 60 g

Green pepper 60 g

Risotto rice 50 g

Onion 150 g

Butter 180 g

Saffron

White wine 200 g

Method:

Shred clean red, green pepper and onion. Put chopped onion and butter into the pan and heat slightly. Do not let it brown. Pour white wine into the pan and reduce. Add cream and boil, transfer the sauce into a blender, then set aside for further usage.

Cook seared Salmon Steak to medium on the griller. Put sauted chopped onion, white wine into a heated saucepan. Reducing with risotto and steak until the rice is cooked thoroughly.

Put the risotto in the centre of the plate and place the seared salmon steak on top of the risotto. Finally, pour red and green pepper sauce.

(China Daily 03/17/2006 page8)