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Salmon, Dill & Risoni Salad
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In our last post, I wrote about how our cooking in Summer tends to be quite simple. Meals regularly consist of salad bits, raw veggies, cold meats & fish....you get the picture. After a long day in the office, we'd rather spend our down time outdoors, enjoying the last of the sun's rays, so something quick & easy never goes a miss.
Which leads me to this fresh, creamy & tangy smoked salmon risoni salad. This is a super simple salad which can be on your table in less than 20 mins... that's what I'm talking about! The only 'cooking' involved is boiling the risoni. The rest is just chopping, whisking & tossing the remaining ingredients together.
> Not sure what risoni is? Nope, it's not a fancy term for rice...despite it looking & sounding like it. Risoni is actually a pasta. Classically it's used in soups, however it makes a great addition to salads and casseroles. It's sometimes referred to as Orzo. If you've never cooked with Risoni, give this easy recipe a go!
Salmon, Dill & Risoni Salad
- Cooked Smoked Salmon Fillets* 185g (good quality, sustainably sourced)
- Risoni 1/2 cup
- Asparagus 4 spears, chopped into 3cm pieces
- Long Red Chilli 1, de-seeded & finely sliced
- Grape Tomatoes 8, halved lengthways
- Red Onion small, 1/2 finely sliced
- Dill 2 TB heaped, finely chopped + extra for serving
- Lemon 1 whole zested, juice of 1/2
- Natural or Greek yoghurt 5 TB
- French Mustard 1/2 tsp
- Extra Virgin Olive Oil for serving
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