Pan-fried salmon with creamy risoni

Bring the stock to the boil in a small saucepan. Add the risoni. Let it cook without a lid while stirring regularly.

Heat some oil in a non-stick frying pan. Divide the salmon in half and salt the pieces. Place the pieces, flat side down, in the hot pan. Leave them alone to fry for 2 minutes. Carefully turn them over to the "nice side" and continue frying for 3-4 minutes. By then, the piece should have a nice crust and still have a deep pink centre. Carefully lift the pieces out of the pan.

When the pasta is almost cooked and still has a little bite in the centre, add the frozen peas. Let them cook together with the pasta for one minute.

Strain off most of the stock, leaving a small ladle.

Stir the butter, parmesan and chives into the pasta. Taste if salt is needed.

Toss together the lettuce, radishes, a few drops of lemon juice and olive oil in a bowl.

Spread the pasta over two plates. Place the salmon pieces on top and the salad on the side. Squeeze a little lemon juice over the fish and drizzle with olive oil to finish.