Poached Salmon with Asparagus, Rocket and Risoni Salad
Poached salmon with asparagus, rocket, and risoni salad—prepared in 45 minutes, perfect for entertaining. Serves 4.
Ingredients
- 350 gram asparagus, trimmed
- 1 cup (220g) risoni
- 600 gram (2 x 300g) salmon fillets
- 2 tablespoon olive oil
- 250 gram truss cherry tomatoes
- 2 tablespoon verjuice
- 2 teaspoon finely grated lemon rind
- 75 gram baby rocket
- 6 green onions (green shallots), finely sliced
- 1/2 cup chopped flat-leaf parsley
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