Double Tomato Risotto With Salmon

Place the salmon on a microwavable plate and sprinkle with 1/4 tsp. of the salt. Cover with plastic wrap, then prick a few holes in the plastic.

Microwave on Medium just until opaque in the center, 7-8 minutes. Uncover and let cool. Break into large chunks.

Meanwhile, bring the broth to a boil in a small saucepan. Reduce the heat and keep at a mere simmer.

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.

Add the rice, garlic, and the remaining salt. Cook, stirring constantly, until the outer shell of the rice grains is translucent, about 1 minute.

Add one third of the hot broth and cook, stirring frequently, until absorbed, about 5 minutes. Repeat with another one third of the broth, stirring until absorbed before adding more.

Add the remaining broth, the zucchini, and carrot. Cook, stirring frequently, until the broth has been absorbed.

Add the tomato, tomato-vegetable juice, and pepper. Cook, stirring frequently, just until the rice and vegetables are tender, about 5 minutes. Gently stir in the salmon and chives.

Remove the pan from the heat and let stand, covered, until the salmon is heated through, about 3 minutes. Serve at once.