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1
In a pan with salted water, add carrot, leek, 300 grams pumpkin, and celery. Bring to boil, add coriander sauce, and simmer until vegetables are well cooked. Remove the pumpkin and 1 liter of broth. Grind pumpkin and broth in the blender. Set aside.
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2
Season the salmon with salt and pepper.
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3
Heat in a large frying pan with a little bit of olive oil, the garlic, coriander seeds, dill, and thyme stems. Simmer for a few minutes so herbs release their flavors into the olive oil.
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4
Fry the salmon slices on both sides. When half cooked, add the cherry tomatoes.
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5
Take care not to over cook the salmon as it will dry out.
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6
Heat a pot with a thick bottom with a little bit of olive oil, onion, bay leaf, and thyme stems. Saute until onion is translucent.
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7
Add the tomato paste, and stir.
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8
Add the rice, and stir for about 1 minute.
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9
Add the chopped garlic, the wine, and stir until wine evaporates. Pour in a ladle of pumpkin broth until it evaporates.
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10
Repeat this process until the rice is cooked. It may not be necessary to use all the broth.
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11
Once cooked, remove from the heat, add the butter and Parmesan cheese. Mix.
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12
Serve immediately with salmon and cherry tomatoes, and a lemon wedge.
