Grilled Salmon with Risoni and Feta Salad


  • 4 Huon Salmon portions, skin off
  • 2 tbsp olive oil
  • 1 1/2 cups risoni*
  • 3 cups baby spinach
  • 250g cherry tomatoes, cut in half
  • 1/2 cup pine nuts, toasted
  • 1/4 cup basil leaves, thinly sliced
  • salt and freshly gound black pepper
  • 1 cup feta cheese, crumbled
  • 3 tbsp red wine vinegar
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • 2 cloves, finely chopped
  • 1 tsp dried oregano
  • Extra basil leaves for serving


  1. 1
    Bring a large saucepan of salted water to a boil over high heat. Add the risoni and cook, stirring occasionally for about 8 minutes, or until just tender. Drain, return to the saucepan and stir through a drizzle of olive oil to stop sticking and set aside.
  2. 2
    To make the dressing, in a medium bowl, whisk the vinegar, lemon juice, garlic, and oregano together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
  3. 3
    In a large bowl, toss the warm risoni, spinach, tomatoes, pine nuts, and basil with the dressing. Season to taste and arrange on a serving platter.
  4. 4
    To cook the salmon, preheat a chargrill pan to medium-high. Coat the salmon with olive oil and season with salt and pepper. Cook for 4 minutes, flip the salmon over grill, and for about 2 minutes.
  5. 5
    To assemble salad, break the salmon into bite size pieces and arrange on top of the salad.
  6. 6
    Sprinkle the feta on top and extra basil leaves.
  7. 7
    *Risoni looks like large grains of rice but is a type of pasta. It’s also sometimes referred to as orzo. You’ll find it in the pasta aisle of the supermarket