Garlicky Salmon & Risoni Salad
with Herby Mayo & Radish- Gluten(Wheat)
- Fish
- Eggs
- Soy
- Soy
- May contain traces of allergens
- Eggs
Fish royalty is here to grace us with a luxurious dinner that comes together in a flash! A zingy salad of risoni and fresh veggies acts as the ultimate bed for blushing salmon, gently flavoured and perfectly seared. Scoop up a bite with a drizzle of herby mayo for a taste of fresh food heaven.
Ingredients
1 packet
Risoni
(Contains: Gluten(Wheat), Soy, May contain traces of allergens, Eggs; )
1
cucumber
1
Radish
½
Lemon
1 packet
Salmon
(Contains: Fish; )
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in the boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to the saucepan and allow to cool slightly.
• Meanwhile, thinly slice cucumber into half-moons. Thinly slice radish. Slice lemon into wedges. • In a medium bowl, combine salmon, garlic & herb seasoning and a drizzle of olive oil.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• To the saucepan with risoni, add cucumber, radish, chicken-style stock powder, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide risoni salad between bowls. • Top with garlicky salmon and drizzle over dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!
