Recipe - Salmon And Asparagus Bake

2 tablespoon Olive oil
2 small Shallots; finely chopped
1 Garlic clove; crushed
1 Thin strip lemon rind
1 One half inch cub fresh
lemongrass
One half Cube fresh ginger
Salt and pepper
8 Floz chicken or vegetable
stock
7 ounce Arborio rice
1 ds Dry white wine
13 ounce Fresh salmon fillet; cut
into chunks
12 Asparagus tips
2 tablespoon Natural yoghurt
Freshly grated parmesan
cheese

Heat half the oil in a saucepan and cook the shallots gently for 3 minutes.
Add the garlic, lemon rind, lemon grass, ginger and salt and pepper. Add
the stock and 1 pint water, bring to the boil and simmer for 10 minutes.
Leave to stand for 30 minutes then strain.

Heat the remaining oil in a large frying pan and fry the rice until
translucent. Add the lemongrass and stock, bring to the boil and simmer for
15 minutes.

Add the wine, salmon and asparagus and simmer for 5 minutes or until the
liquid has been absorbed by the rice.

Just before serving, season to taste, stir in the yoghurt and sprinkle with
fresh grated parmesan.

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