Place garlic, celery and onion into TM bowl and chop for 5 seconds on speed 7.
Add butter and oil and sauté for 2 minutes at 100ºC on speed 1.
Place butterfly in bowl. Add wine and rice then sauté for 2 minutes at 100ºC on Reverse + speed 1.
Add water and stock and cook for 12 minutes at 100ºC on Reverse + speed 1.
Add the salmon and cream and cook for 5 minutes at 100ºC on Reverse + speed 1.
Place fresh spinach leaves on bottom of thermoserver and pour risotto over and leave to rest for 5-10 minutes.
Garnish each portion with lemon wedges and season to taste, be sure to stir spinach leaves in from bottom.