Marinated Regal Salmon on Pumpkin Risotto

Ingredients (Serves: 4)
Marinated Salmon
2 x 150g Regal Salmon Fillets
6 tsp Olive Oil
1/2 bulb Fresh Roasted Garlic
3 Stems of Dill

Tomato Butter
400g ripe tomatoes
60g unsalted butter, chilled and diced
1 tsp caster sugar (optional)
Courgettes
4 courgettes

Risotto
2 cloves crushed garlic
1 bunch Italian Parsley
300ml Chicken Stock
2 lrg Shallots Chopped
150g Pumpkin (1cm cubed)
100g risotto rice
25g freshly grated parmesan cheese

Method
Marinate Salmon
1. Chop roasted garlic add to chopped dill, olive oil and seasoning
2. Place salmon in mixture and leave to marinate for at least 15 minutes

Tomato Butter
1. Blanch and peel tomatoes
2. Halve and squeeze out the seeds and juice of half of them
3. Puree finely in a food processor then using a ladle, force through into a small sauce pan
4. Warm gently over a low heat, (the puree must not boil) then whisk in the butter
5. Taste and season
6. If the tomatoes are a little too acidic add a pinch of castor sugar

Courgettes
1. Cut courgettes into spaghetti
2. Lightly saute when required
3. Season and serve

Risotto
1. Cut pumpkin into 1cm cubes
2. Heat frying pan and saute the shallots and pumpkin for approx 5 mins
3. Stir in the rice and cook for 2 mins to toast the grain
4. Pour in 1/4 of stock and stir well
5. Cook gently until liquid has been absorbed
6. Continue adding liquid, stir until absorbed
7. Continue cooking gently until the rice grains are tender
8. Add parmesan cheese and add Italian parsely and season to taste