Creamy One Pan Salmon & Risoni
400g boneless salmon pieces
1 T olive oil
Salt and pepper
1 small onion, finely chopped
2 garlic cloves, crushed
1 T plain flour
2 C milk
2 C fish, vegetable or chicken stock
1 ½ C dried risoni pasta
1 C frozen peas
2 T basil pesto
1 T lemon juice
60g baby spinach
1/4 cup small fresh basil leaves
Finely grated lemon rind, to serve
- Heat oil in a pan over a medium heat, add salmon and cook for 2-3 minutes. Turn pieces over and continue to cook until just done. Remove, season with salt and pepper and set aside.
- Melt butter in a large, heavy-based shallow casserole dish over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Stir in flour.
- Gradually stir in milk and stock. Bring to the boil, stirring occasionally. Reduce heat to medium. Add risoni. Stir to combine. Cook, stirring frequently for 10 minutes or until risoni is tender, adding peas in the last 3 minutes of cooking time.
- Remove from heat. Stir in pesto and lemon juice. Top with salmon, baby spinach, basil and lemon rind. Season with salt and pepper. Stir to combine. Serve.
Recipe adapted from taste.com.au
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