Smoked Salmon Risoni with Coriander Mojo
400g risoni pasta (orzo)
1 C frozen peas
Zest and juice of 1 lemon
1 t olive oil
½ T smoked paprika
2 T toasted pine nuts
6 spring onions, thinly sliced
½ C coriander leaves, chopped
350g hot smoked salmon, flaked
1 small green capsicum, roughly chopped
½ C soft herbs e.g. parsley, basil, mint
½ C coriander leaves
1/3 C long green chillies, seeds removed, roughly chopped
1 garlic clove
2 t white wine vinegar
2 T olive oil
Salt & pepper
- Cook the risoni in a large saucepan of boiling water according to packet instructions. Add the peas to the pan for the final 3 minutes of cooking time. Rinse the pasta and peas under cold water, then drain well and place in a large bowl.
- While the pasta is cooking, blend all the mojo ingredients in a blender until smooth. Season well with salt and pepper.
- Stir a third of the mojo into the pasta with the lemon zest and juice, oil, paprika, pine nuts, spring onions and coriander. Add salmon to the pasta and gently stir through. Season to taste with salt and pepper. Serve the pasta with the remaining mojo to drizzle.
Recipe adapted from taste.com.au
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