Poached Salmon with Asparagus, Rocket, and Risoni Salad
Substitute verjuice with 1 tablespoon white wine and 1 tablespoon water, if unable to buy. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Poached salmon with asparagus, rocket and risoni salad
- 350 grams asparagus, trimmed
- 1 cup (220g) risoni
- 2 (300g) salmon fillets
- 2 tablespoons olive oil
- 250 grams truss cherry tomatoes
- 2 tablespoons verjuice
- 2 teaspoons finely grated lemon rind
- 75 grams baby rocket
- 6 green onions (green shallots), finely sliced
- 1/2 cup chopped flat-leaf parsley
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