Poached Salmon, Green Peas & Risoni
This is a recipe I’ve been making for years. The original recipe came from Bill Granger, who I love! I’ve made a few little changes to it. It’s so delicate, but still satisfying.I don’t even really like salmon very much, but could eat bowls of this dish. It’s amazing!
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Ingredients
- 1 bunch asparagus
- 1 tablespoon sea salt
- 1 teaspoon black peppercorns
- 2 bay leaves
- 400 g salmon fillets skin removed
- 200 g risoni about 1 cup
- 1/2 cup frozen peas
- 1 lemon zest & juice
- 1 cup baby spinach
- 1/4 cup spring onion finely sliced
- 1/3 cup parsley leaves chopped
- 1/4 cup dill chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon caster sugar
Instructions
- Snap the woody ends off the asparagus spears. Place them in a microwave-safe bowl and add 1 cup of water. Microwave on high for about 2–3 minutes or until cooked through. Drain, run under cold water and cut each asparagus spear into thirds.1 bunch asparagus
- Put the salt, peppercorns and bay leaves in a saucepan and add 4 cups of water. Bring to the boil. Simmer for 5 minutes, then remove from the heat. Add the salmon, cover and leave for 15 minutes. Lift the fish carefully out of the liquid. When cool enough to handle, flake the fish into pieces, picking out any bones.1 tablespoon sea salt, 1 teaspoon black peppercorns, 2 bay leaves, 400 g salmon fillets
- Cook the risoni in a large pan of boiling salted water until al dente, adding the peas and lemon zest for the last minute of cooking. Rinse under cold running water and drain well.200 g risoni, 1/2 cup frozen peas, 1 lemon
- Place the risoni, peas, asparagus, salmon, spinach, spring onion, parsley and dill in a large bowl. Whisk together the olive oil, lemon juice and sugar to make a dressing. Add the dressing to the salad and toss gently. Season with sea salt and black pepper.200 g risoni, 1/2 cup frozen peas, 1 bunch asparagus, 1 tablespoon lemon juice
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