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Barbecued salmon with risoni, lemon and herb salad
Barbecued salmon with risoni, lemon and herb salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Mediterranean-inspired fish with fresh herbs and tangy lemon.
Ingredients:
  • 200g (1 cup) dried risoni pasta
  • 30.00 ml chopped fresh oregano
  • 30.00 ml chopped fresh continental parsley
  • 1 1/2 tsp finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 60ml (1/4 cup) olive oil
  • 4 (about 150g each) skinless salmon fillets, pin-boned
  • 1/2 bunch watercress, sprigs picked, washed, dried
  • 1 bunch radishes, ends trimmed, thinly sliced
Instructions:
  • Prepare the risoni in a large saucepan of salted boiling water according to the package instructions until it is al dente. Drain the cooked risoni.
  • In a small bowl, combine oregano, parsley, lemon rind, lemon juice, and salt. Whisk together using a fork until well mixed. Slowly drizzle in the oil while whisking continuously until the sauce thickens.
  • Preheat the barbecue flatplate over medium-high heat. Cook the salmon for 3-4 minutes on each side until it easily flakes with a fork.
  • Mix the risoni, watercress, radish and two-thirds of the oregano mixture in a bowl. Serve on plates, topping with salmon and remaining oregano mixture. Enjoy!

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