Blanch the tomatoes, remove the peel, season.
Chop onion and garlic, deseed and chop chili peppers, saute in butter in large saucepan until soft. Add long grain rice, stir, cook until translucent.
Add tomato puree, while stirring gradually add soup and cream, cook to about 3/4, season.
In the meantime, remove bones from salmon, cut, season with salt, lemon, kitchen herbs, rest.
Add the tomatoes to the risotto, place the fish pieces on top, cover and cook for five to seven minutes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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