POACHED SALMON, GREEN PEA & RISONI

This is a recipe I’ve been making for years. The original recipe came from Bill Granger (who I love)!! I’ve made a few little changes to it. It’s so delicate, but still satisfying.

I don’t even really like salmon very much, but could eat bowls of this dish. It’s amazing!!

Serves 4

Ingredients:

• 1 tablespoon salt

• 1 teaspoon black peppercorns

• 2 bay leaf

• 400g salmon fillets, skin removed

• 200g or approx. 1 cup risoni

• 1/2 cup peas (frozen are great)

• 1 bunch asparagus, stems sliced into thirds

• 1/4 cup spring onion, finely sliced

• 1 lemon, grated zest and juiced

• 1 cup spinach leaves

• 1/3 cup parsley, chopped

• 1/4 cup dill, chopped

Dressing:

• 2 tbsp olive oil

• 1 tsp caster sugar

• 1 tbsp lemon juice

• Salt & Pepper

Method:

1. Snap the woody ends off the asparagus. Place them in a microwave safe bowl and add 1 cup water. Heat on high for about 2-3 minutes or until cooked through. Drain, run through cold water and cut each asparagus into thirds.

2. Put the salt, peppercorns and bay leaf in a saucepan and add 4 cups of water. Bring to the boil. Simmer for 5 minutes, then remove from the heat. Add the salmon, cover and leave for 15 minutes. Lift the fish carefully out of the liquid. When cool enough to handle, flake the fish into pieces, picking out any bones.

3. Cook the risoni in a large pan of boiling salted water until al dente, adding the peas and lemon zest for the last 1 minute of cooking. Rinse under cold running water and drain well.

4. To a large bowl: Put the risoni, peas, asparagus, salmon, spinach, spring onion, parsley and dill in a large bowl. Whisk together the lemon juice, olive oil and sugar to make a dressing. Add the dressing to the salad and toss gently. Season with sea salt and black pepper.