Summer Pea & Risoni Salad with Salmon
Serve as a stand-alone salad for a light summer lunch.
View the method
- 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
Back to ingredients
- 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.
- 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.
- Remove the skin and bones and flake the salmon into large chunks.
- Add the salmon to the peas and risoni along with the spring onions, chives, parsley and a good seasoning of ground black pepper.
- 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.