Seared Salmon and Buckwheat risotto with Miso and Sea Urchin

Title seems complicated but I could give it one fancy name and have a longer recipe.  It took me just 45minutes during which I enjoyed my favourite Gin Tonic with Cucumber and black pepper!!
Recipe serves 3

500g Fresh Salmon fillets (with skin on)
1 cup buckwheat
500ml prepared miso soup
500ml chicken stock
2 tbsp Sea Urchin Roe
1 medium onion finely chopped
3 cloves garlic crushed
Salt & Pepper
1tbsp butter
2 tbsp Olive oil
1/4 tsp Bottarga Powder(optional)
Alfa alfa flowers & violets (optional)

Heat 1tbsp olive oil and 1tbsp butter in a medium saucepan.  Gently fry onions and garlic till translucent.  Add buckwheat and stir till all grains are coated with butter and contiue to stir for about 1 minute.  Ladle in stock and miso soup one ladle at a time and stir.  Turn heat to low and simmer, adding ladle of stock when it reduce.  Buckwheat takes about 30minutes to cook, however if you are preparing mixture in advance, it keeps on fluffing even off the heat. Keep covered and reserve one last ladle of stock to loosen mixture just before serving.

Meanwhile, or just before serving, prepare salmon by heating a frying pan over medium heat.  Drizzle olive oil over salmon fillets and crush over skin some black pepper and sea salt and fry skin side down for about three minutes. Turn and turn off heat immediately.

Re-heat buckwheat risotto adding the last ladle of stock and stir till all mixture heats up.  Add sea urchin roe and turn off heat immediately.  Spoon buckwheat in serving plate, arrange two small salmon fillets on top drizzle with some olive oil and garnish with flowers.  Finally dust over a little bottarga powder.

Bottarga powder can be found in good fish shops or supermarkes, or whenever you are in Scicily!  It is dried tuna roe.