Poached salmon with asaparagus, rocket and risoni salad

  • 20 mins preparation
  • Serves 4
  • Print


Poached salmon with asparagus, rocket and risoni salad
  • 350 gram asparagus, trimmed
  • 1 cup (220g) risoni
  • 2 (300g) salmon fillets
  • 2 tablespoon olive oil
  • 250 gram truss cherry tomatoes
  • 2 tablespoon verjuice
  • 2 teaspoon finely grated lemon rind
  • 75 gram baby rocket
  • 6 green onions (green shallots), finely sliced
  • 1/2 cup chopped flat-leaf parsley


Poached salmon with asparagus, rocket and risoni salad
  • 1
    Cut asparagus into 2-3cm lengths, keeping the tips separate.
  • 2
    Bring large pot of salted water to the boil; add risoni. After 6 minutes, add asparagus stems; one minute later, add asparagus tips. Cook for a futher one minute, then drain and refresh in cold water.
  • 3
    Meanwhile, place 3cm water in a large frying pan; place over medium heat. Run your fingers over the thickest part of the salmon and remove any small bones with tweezers. Place salmon, skin-side down, in pan. When simmering cover and reduce heat. Cook for 6-10 minutes, or until cooked as desired.
  • 4
    Meanwhile, heat 1 tablespoon of the olive oil in a small frying pan; add cherry tomatoes. Cook over a high heat, tossing frequently, until skins begin to burst. Remove tomatoes and deglaze pan with verjuice. Mix pan juices with remaining oil and rind; season with salt and freshly ground black pepper to make a dressing.
  • 5
    Place risoni mixture in large, shallow serving dish. Stir through rocket leaves, green onions and dressing.
  • 6
    Remove skin from salmon and discard. Break salmon up and scatter over risoni salad with tomatoes and parsley.


Substitute verjuice with 1 tablespoon white wine and 1 tablespoon water, if unable to buy.

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