Poached Salmon with Asparagus, Rocket, and Risoni Salad
Substitute verjuice with 1 tablespoon white wine and 1 tablespoon water, if unable to buy. Note
Ingredients
- Poached salmon with asparagus, rocket and risoni salad
- 350 gram asparagus, trimmed
- 1 cup (220g) risoni
- 2 (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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