Recipe Salmon Fillet with a Twist on Risotto
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Cooking tools:
- Cutting board
- Chef's knife
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Measuring cup
- Microplane
- Citrus press
- Stove
- Plate
- Paper towel
Ingredients
- 120 g of risotto rice
- 6 green asparagus
- 1 shallot
- 1/2 lime
- 1/2 vegetable bouillon cube
- 1 sprig of fresh dill
- 1 olive oil
- 1 pinch of salt with herbs
- 2 salmon fillet
- salt (according to taste)
- pepper (according to taste)
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