Salmon with Citrus Fruit and "Aveiotto"

Put the butter in a non-stick frying pan.

With medium-high heat, place the salmon loins. Just brown on both sides for a few minutes to crust. Remove and set aside.

Turn down the heat. Scrape the peel off the citrus fruit (orange, clementine and lime) into the frying pan. Break in halves and squeeze your juice, letting some pulp go.

Let the sauce reduce. Put the slices back, wrap them in the sauce and season with salt flower and ground black pepper. Serve with asparagus sauteed in olive oil, poached egg and oat risotto.

Wash the oats and soak overnight (store refrigerated in the cold). If you have a pressure cooker, just pour in the water, add the butter and bake 30 minutes.

The next day, drain and pour in twice as much water. Let it cook over medium heat for about 30-45 min.

Drain the liquid almost completely (let only wet), season with salt and put the butter. Mix well.

Take two sheets of cling film and lay them open to cover a small bowl.

Pour some olive oil over them and put the egg in it. Close the film with a knot.

And immerse everything in boiling water. Let it bake 4 to 5 min for a more liquid yolk or about 8 min for a better cooked yolk.

Once cooked, carefully peel off the film and add seasoning if desired, salt and pepper to taste.