Name: Warm salmon, risoni and pea salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram risoni pasta; 2 cup (240g) frozen peas; 1 tablespoon olive oil; 500 gram salmon fillets; 8 green onions, sliced thickly; 100 gram baby spinach leaves; 2 tablespoon olive oil; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1 teaspoon dijon mustard; 1 tablespoon coarsely chopped fresh dill

Ingredients

250 gram risoni pasta

2 cup (240g) frozen peas

1 tablespoon olive oil

500 gram salmon fillets

8 green onions, sliced thickly

100 gram baby spinach leaves

2 tablespoon olive oil

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1 teaspoon dijon mustard

1 tablespoon coarsely chopped fresh dill

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until almost tender. Add peas to pan with pasta and cook until peas and pasta are just tender; drain.

2.Meanwhile, make dill dressing. Place ingredients in screw-top jar; shake well

3.Heat oil in large frying pan; cook fish, uncovered, until cooked as desired. Remove from pan; stand 5 minutes. Discard skin and any bones. Flake fish into large chunks.

4.Place pasta, peas and fish in large bowl with onion, spinach and dressing; toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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