Lemongrass salmon skewers

Preperation

• Cut the salmon into cubes.
• Mix with 1 tbsp. to s. olive oil, soy sauce and grated ginger. Salt and pepper then let marinate.
• Peel the shallots and cut them into quarters.
• Slice the fennel (unless it is frozen and already sliced).
• Heat the rest of the oil in a casserole dish, add the shallots and rice. Mix with a spatula until the rice is transparent.
• Then add the fennel, the white wine and a ladle of broth. Cook until the liquid is completely absorbed. Pour in another ladle of broth, and do this until the rice is cooked and still slightly crunchy. Incorporate the chopped tarragon.
• Cut the lemongrass branches in half, prick the salmon cubes and cook them for 5 min in a non-stick pan, turning them during cooking. Serve the skewers immediately with the risotto.
• Health Info
• Rice provides tryptophan, an amino acid precursor of melatonin, the sleep hormone. As for salmon, it provides omega-3 fatty acids, which regulate nervous balance. A perfect duo to fall asleep without worry.