1Pour stock into a medium saucepan. Bring to a slow simmer on medium. Keep warm.
2In a large heavy-based saucepan, heat oil on medium. Saute onion 3-4 mins, until tender. Add rice, stirring 1 min, to coat well in oil.
3Mix in wine, cook 1 min until absorbed. Add hot stock, 1 cup at a time, stirring until liquid is absorbed and rice is tender, 15-20 mins. Stir peas through.
4Remove from heat. Mix butter, zest, juice and tarragon through. Season. Cover and set aside 2 mins.
5Flake salmon over rice and serve with lemon wedges.
Photo: Rob Shaw/bauersyndication.com.au