Mandarin-glazed salmon on a bed of beetroot risotto

Ingredients:

Beetroot risotto

• 1 (230g) can of canned beets, drained and finely chopped
• 1 tbsp. arborio rice
• 60 g butter
• 1 onion (medium size), finely chopped
• 3 cups canned chicken broth
• 1 tbsp balsamic vinegar
• 1/2 tbsp. parmesan cheese, grated
• 1 cup arugula for serving

Fish in tangerine glaze

• 1 (310g) can of canned tangerines, drained
• 1/2 cup brown sugar
• 2 teaspoons mustard
• 4 salmon fillets (170g each)

Preparation:

1. Preheat oven to 220°C.
   
   Make the beetroot risotto: Melt the butter in a large saucepan over medium heat. Add the onion and cook until fragrant and translucent; season with salt and pepper. Stir in the beets and cook for another minute before adding the rice. Add the broth and vinegar. Increase the heat and bring to a simmer. Reduce the heat and simmer, uncovered, until the rice and beets are tender and the risotto is creamy, stirring occasionally, about 15 minutes. Add the Parmesan cheese before turning off the heat and taste for salt and pepper.
2. Make the orange glaze: In a small saucepan, add the mandarins, brown sugar, and mustard. Bring to a boil, then simmer for 2 minutes. Place the salmon fillets, skin side down, on a foil-lined baking sheet. Season with salt and pepper, then pour the glaze over the salmon. Bake for 10-12 minutes, or until the fish is cooked through. To serve, divide the risotto into 4 shallow bowls. Top with arugula and top with the salmon fillets.