Summer pea and risoni salad with salmon | New World
Serve as a stand-alone salad for a light summer lunch.
Ingredients
- 1 cup risoni or orzo
- 1½ cups freshly podded peas, cooked until tender
- 1 teaspoon oil (extra virgin is nice here)
- 400 grams salmon fillet, skin on
- 4 spring onions, trimmed and thinly sliced
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons oil (extra virgin is nice here)
- 2 teaspoons finely grated lemon rind
- 1 teaspoon prepared mustard (Dijon is nice here)
- 1 tablespoon coarsely chopped fresh dill
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