Spaghetti risotto in beetroot water with citrus-marinated salmon

Procedure

Grate the lemon and orange peel with a zester.

Squeeze the juice of half a lemon and half an orange, pour the juices over the diced salmon, add salt, oil, and red onion. Let marinate for an hour.

Sauté the red onion, add the diced beetroot, a pinch of salt, and cook for 10 minutes. Blend the beetroot with water and strain the contents to obtain beetroot water. Cook the spaghetti directly in the beetroot water, adding a little at a time like a risotto.

Sear the salmon in a pan. Serve with the salmon and citrus zest.