adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Risoni, vegie & salmon stack with dill & almond pesto
Risoni, vegie & salmon stack with dill & almond pesto
0 Likes
Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Delicious and visually stunning salmon stack, perfect for easy family meals.
Ingredients:
  • Olive oil, to grease
  • 4 (120g each) skinless salmon fillets
  • 250g punnet cherry tomatoes, halved
  • 1/2 fennel bulb, trimmed, thinly sliced
  • 1 garlic clove, finely chopped
  • 500.00 ml cooked Risoni pasta
  • 25g (1/4 cup) dried (packaged) breadcrumbs
  • 1 egg, lightly whisked
  • 62.50 ml chopped fresh chives
  • 62.50 ml chopped fresh continental parsley
  • 6.90 gm extra virgin olive oil
  • Shaved parmesan, to serve
  • Macadamia oil, to serve
  • 250.00 ml chopped fresh dill
  • 250.00 ml chopped fresh continental parsley
  • 40.00 ml drained baby capers
  • 130g (3/4 cup) whole blanched almonds, toasted
  • 31.50 gm fresh lemon juice
  • 2 tsp finely grated lemon rind
  • 125ml (1/2 cup) macadamia oil
  • 25g (1/3 cup) finely grated romano cheese
Instructions:
  • Preheat your oven to a toasty 200°C and generously brush oil on four 150ml-capacity ramekins.
  • Season the salmon generously with salt and pepper, then cover and refrigerate.
  • In a roasting pan, combine the tomato, fennel, garlic, and 1 tablespoon of olive oil. Roast for 30 minutes until the vegetables are tender and caramelized.
  • As the pasta cooks, mix together breadcrumbs, egg, chive, parsley, and extra virgin olive oil in a large bowl until well combined. Spoon mixture into ramekins and gently press down with a spoon.
  • For the pesto, blend dill, parsley, capers, almonds, lemon juice, and lemon zest in a food processor until finely chopped. While blending, pour macadamia oil slowly until mixture is smooth. Mix in romano cheese. Season with salt and pepper to taste.
  • In a frying pan over medium heat, heat half of the remaining olive oil. Place an upside-down ramekin in the pan and tap to release the risoni cake. Cook each side for 2 minutes or until heated through. Cover to keep warm. Repeat process with the remaining ramekins and risoni cakes.
  • In a frying pan over medium-high heat, sear the salmon in the remaining olive oil for 2-3 minutes on each side, or until desired doneness.
  • Arrange the risoni cakes on serving plates. Top with vegetables, salmon, a generous spoonful of pesto, parmesan, and a drizzle of macadamia oil.

Similar Recipes