Fry some chopped pancetta or smoked bacon lardons in a little olive oil until the fat releases and the edges turn browned,
then add a chopped banana shallot and a crushed clove of garlic. Fry until the shallots are translucent, then add a cup of spelt
(for 2 servings) and stir to toast for a few minutes. Add a wine glass of dry vermouth and simmer until almost absorbed,
then stir in enough chicken stock to cover the spelt, together with a Tbs of tomato paste. Simmer gently for about 18 minutes,
until the spelt is nearly cooked, then add halved cherry tomatoes. Cook for another couple of minutes, to soften the tomatoes.
Meanwhile, smear chipotle paste on fillets of salmon and bake in a 200°C oven for 15 minutes, until cooked and slightly charred.
If you have a grill (broiler) in your oven, that can help in charring the top. Stir some torn basil leaves into the risotto
and serve with the salmon on top, with a wedge of lime.