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Summer pea and risoni salad with salmon

Serves   4
Prep time: 20 mins
Cooking time: 10 mins

Serve as a stand-alone salad for a light summer lunch.

  • Salads
  • Salmon
  • Fish
Summer pea and risoni salad with salmon




  • 1 cup risoni or orzo
  • 1½ cups freshly podded peas, cooked until tender
  • 1 teaspoon oil (extra virgin is nice here)
  • 400 grams salmon fillet, skin on
  • 4 spring onions, trimmed and thinly sliced
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons oil (extra virgin is nice here)
  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon prepared mustard (Dijon is nice here)
  • 1 tablespoon coarsely chopped fresh dill


  1. Cook the risoni in a large saucepan of boiling salted water for 10 minutes or until just tender. Drain well and place in a bowl with the peas.
  2. Heat the oil in a frying pan and cook the salmon for 4-5 minutes on each side over a medium heat until just cooked. The flesh should be slightly pink.
  3. Remove the skin and bones and flake the salmon into large chunks.
  4. Add the salmon to the peas and risoni along with the spring onions, chives, parsley and a good seasoning of ground black pepper.
  5. Shake the dressing ingredients together in a screw-top jar and gently toss through the salad. Serve in wide bowls and garnish the top with the fresh dill sprigs.

Tips: Use any freshly smoked fish for this light summer salad.