Salmon and Risoni Salad

Salmon and Risoni Salad – Serves 2

It was a wonderful day yesterday so we wondered into Crouch End to pick up some food for the evening. We decided that we wanted something quite healthy and our decision was made easy when the fishmonger had salmon fillets on special offer!  

This recipe is adapted from a book we have by Bill Grainger – I love his recipes as the majority are simple to make and usually quite healthy… and this is no exception! By poaching the salmon you end up with really succulent fish, and what’s best is that you can sit and watch TV for 15 minutes while it’s cooking, without fear of it being overdone! The perfect recipe for a summers day – hope you enjoy it!

 

Ingredients

• 1 Bay leaf
• 2 salmon fillets, skin removed
• 150g risoni (sometimes known as orzo)
• 40g peas (frozen or fresh)
• Juice of 1/3 lemon
• 1 handful each of salad leaves (baby spinach, rocket, lambs lettuce are all great, or a mixture)
• 1 tbsp flatleaf parsley, finely chopped
• 1 tsp dill, chopped
• 1 1/2 tsp extra virgin olive oil
• 1 pinch of caster sugar
• Black pepper & salt

Method

Place into a large frying pan some whole peppercorns, a teaspoon of salt and a bay leaf or two and bring around 750ml water to the boil. Once your water has boiled, remove from the heat and place the salmon into the water. Cover and leave for around 15 minutes. Depending on the size of your pan (and the salmon) you may want to turn the salmon over part way through cooking to ensure it cooks evenly, or perhaps reduce the cooking time if you like your salmon slightly pinker in the middle.

Once the salmon is cooking, you want to place your risoni into a pan of salted water and cook according to packet instructions (mine took 16 minutes). For the last two minutes of cooking, add in the peas and a tiny bit of lemon zest. Once the risoni is cooked, rise through with cool water so that the risoni is still slightly warm. Flake in the salmon and add the dill, parsley and mixed leaves then mix the sald up with your hands.

To complete the salad, make the dressing by combining the lemon juice, oil and sugar and then mix with the rest of the salad. I think this salad tastes best luke warm, but if you prefer the salad warm, then rinse the risoni with slightly warmer water. It also tastes fantastic cold, so save any leftovers for your lunch the next day!

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