What you’ll need
Fresh salmon filet
1 Fresh lemon juice
Elote Spice Blend
1/2 Diced Onion
Heat 1/2 the onion on olive oil.
Add the rice, demi-glacé, 1/2 the spice blend and salt.
Add 3 cups of water and let cook until dry.
Season the salmon with the remaining spice blend and salt. Cook 2-3 minutes per side.
Heat the remaining onion and the zucchini on olive oil.
After 5 minutes, add 1/2 of the lemon juice and the peas.
Add the rice and finalize the risotto.