Risoni with Salmon and Micro Herbs
Risoni is such a great pasta when cooked properly – al dente – as it has a rounded addictive texture and bite. Not only good as a pasta dish but its versatile enough to use in salads and soups. Recently my local supermarket stocked a selection of micro herbs – a leafy concentrated version of herbs that contains the essence and flavour of their fully grown selves. The downside is most supermarkets wont regularly stock an array of tasty micro herbs, but if your keen they can be easily grown at home. With an extremely short harvest time of 7 – 10, days they are the perfect herb to grow providing you set up the correct environment. In this recipe I use micro leaf garlic chives, they are bursting with flavour and really make the dish, but you could definitely use another great micro herb in its place.
1 Picture
Ingredients
- 1 and 1/2 cups risoni
- 4 x salmon fillets (175gm each)
- Vegetable stock
- 1 garlic clove, crushed
- 2 tbsp capers, chopped
- Lemon Juice
- Salt and pepper
- Garlic chive micro herbs
- Olive oil
Details
Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Average budget
Adapted from foodforaking.co.uk
Preparation
Step 1
METHOD:
1. Cook risoni pasta in vegetable stock until al dente.
2. Season salmon with salt and pepper, pan fry in olive oil squeezing lemon juice over each side whilst cooking. When salmon is cooked flake skin into small pieces and set aside (discarding skin).
3. Drain pasta and set aside.
4. Fry garlic and capers in a little olive oil for about 1 minute. Add pasta to the pan along with a good squeeze of lemon juice and a sprinkling of salt and pepper
5. Gently fold in the salmon pieces and remove from heat.
6. Plate pasta and scatter generously with micro herbs and another drizzle of olive oil.
Leave a comment about this recipe