Salmon Risoni


Salmon and Spice Rub
4 Salmon Fillets
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 teaspoon dried parsley

2 tablespoons Olive oil
1 tablespoon Butter
2-3 cloves of garlic peeled and finely chopped
1 cup dried Risoni/Orzo
2 cups fresh baby spinach leaves
2 cups chicken stock
1/3 cup cream
3/4 cup grated parmesan cheese
Zest and juice of half a lemon
1/4 teaspoon salt
1/2 teaspoon black pepper


Place the salmon (skin side down) on a plate and sprinkle with the spice rub. Pat the spices down so they stick.

Heat the oil and butter in the Large Skillet over medium-to-high heat. Be careful not to burn the butter.

Add the salmon skin side up so the spice-coated side cooks first.

Cook for 2 to 3 minutes until the salmon is golden brown. Turn the salmon and cook for another 2-3 minutes then return the salmon to the plate.

Turn the heat down to medium-low and fry the garlic for 1 minute stirring constantly. Add the Risoni to the pan and mix in with the garlic. Add the chicken stock, turn the heat back up and stir through.

Cover the pan with the vent open and wait for the whistle to sound. Close the vent and turn the temperature to low for 8-10 minutes, opening the cover once to stir the Risoni. Cover and cook until Risoni aldente.

Stir through the cream, parmesan, lemon juice, zest, salt, pepper and spinach leaves.

Nestle the salmon fillets on top of the Risoni and cover on a low heat for 2/3 minutes or until the fish is done and the spinach wilted.

Remove from heat and dress with parsley and fresh lemon wedges. Serve to the table immediately. Enjoy x