Poached salmon with asparagus, rocket and risoni salad
Poached salmon with asparagus, rocket and risoni salad. This recipe can be prepared a few hours ahead but add rocket just before serving.
- 45 mins cooking
- Serves 4
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Ingredients
Poached salmon with asparagus, rocket and risoni salad
- 350 gram asparagus, trimmed
- 1 cup (220g) risoni
- 600 gram (2 x 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
Method
Poached salmon with asparagus, rocket and risoni salad
- 1Cut asparagus into 2-3cm lengths, keeping tips separate.
- 2Bring a 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 further one minute, then drain and refresh in cold water.
- 3Meanwhile, 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.
- 4Meanwhile, heat 1 tablespoon of 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.
- 5Place risoni mixture in large, shallow serving dish. Stir through rocket leaves, green onions and dressing.
- 6Remove skin from salmon and discard. Break salmon up and scatter over risoni salad with tomatoes and parsley.
Notes
This recipe can be prepared a few hours ahead but add rocket just before serving. Not suitable to freeze. Salmon and asparagus suitable to microwave.
