1In a pan with salted water, add carrot, leek, 300 grams pumpkin, and celery. Bring to boil, add coriander sauce, and simmer until vegetables are well cooked. Remove the pumpkin and 1 liter of broth. Grind pumpkin and broth in the blender. Set aside.
2Season the salmon with salt and pepper.
3Heat in a large frying pan with a little bit of olive oil, the garlic, coriander seeds, dill, and thyme stems. Simmer for a few minutes so herbs release their flavors into the olive oil.
4Fry the salmon slices on both sides. When half cooked, add the cherry tomatoes.
5Take care not to over cook the salmon as it will dry out.
6Heat a pot with a thick bottom with a little bit of olive oil, onion, bay leaf, and thyme stems. Saute until onion is translucent.
7Add the tomato paste, and stir.
8Add the rice, and stir for about 1 minute.
9Add the chopped garlic, the wine, and stir until wine evaporates. Pour in a ladle of pumpkin broth until it evaporates.
10Repeat this process until the rice is cooked. It may not be necessary to use all the broth.
11Once cooked, remove from the heat, add the butter and Parmesan cheese. Mix.
12Serve immediately with salmon and cherry tomatoes, and a lemon wedge.