INGREDIENTS (serves 4)


220grams x 4 Salmon fillets
4 tbsp Olio Bello Tomato Jam
8 Asparagus spears (steamed)

150ml coconut milk
200ml vegetable stock
25g butter
1 small onion
25 shredded coconut
100 Arborio rice
Pure salt & pepper

½ bunch basil
20g roasted macadamia nuts
Olio Bello Lemon Pressed EVOO
20g Parmesan cheese
1 clove garlic
Pure salt & pepper
To make pesto, place all ingredients except basil in blender & quickly puree to combine. Add basil leaves and puree until semi-smooth.


  • Heat coconut milk & vegetable stock in a saucepan.
  • In a heavy-based pan, melt butter & lightly sauté the onion & shredded coconut.
  • Add rice & stir to evenly coat with butter. Add a third of the stock and coconut milk and simmer.
  • Stir constantly until the liquid is absorbed. Continue this process (adding a third of the liquid each time) until the mix is creamy in texture and the rice grain has a residual bite, then remove from heat and let cool for five minutes before serving.


  • Sear the salmon is a heavy based pan skin-side down until skin is golden and crisp. Turn the fillet over and cook to medium-rare and remove from the heat.
  • Spoon risotto onto a plate, followed by a salmon fillet. Top with two steamed asparagus spears & finish with an even dollop of macadamia pesto & Olio Bello Tomato Jam. Garnish with Olio Bello Lemon pressed EVOO