For the pesto, clean and wash the peppers. Cut 1/4 pod into very fine cubes, dice the remaining peppers roughly. Peel and chop garlic. Puree coarse paprika, garlic, macadamia nuts and olive oil in a blender. Grate cheese.
Stir in cheese and fine paprika cubes. Season with salt, pepper and pink berries, let it stand. In the meantime prepare rice in boiling salted water according to package instructions. Wash salmon and cut into slices. Pluck rosemary a little smaller. Melt butter in a pan. Sauté the salmon briefly all around. Season with salt and pepper, add rosemary to the frying fat. Deglaze with white wine and 1/2 litre water, salt and bring to the boil briefly. Let fish simmer for 5-8 minutes.
Melt butter in a pan. Sauté the salmon briefly all around. Season with salt and pepper, add rosemary to the frying fat. Deglaze with white wine and 1/2 litre water, salt and bring to the boil briefly. Let fish simmer for 5-8 minutes. Season the pesto again and spread it on the fish slices. Serve rice and fish garnished with rosemary