Okay I am working on something for this challenge and am cooking the salmon as I write. I decided to make arancini stuffed with a mixture of salmon, lemon butter, capers, goat cheese, green onion (AKA spring onion), and asparagus slivers. Kind of a salmon and goat cheese picatta arancini, I guess. Never seen anything like it but the flavors sound like they will work nicely together. I am cooking the salmon in the lemon butter with caper brine. I thought about toasting my capers until crispy before adding them into the mixture of goat cheese, salmon chunks, asparagus and diced green onion, but I am wondering if I should bother as they may get mushy after being added to the mixture and cooked inside of the risotto balls as they fry? On the other hand, it may help the mixture bind better since they will be drier. Any thoughts on this would be appreciated!