- 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
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.
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.
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.
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.
To assemble salad, break the salmon into bite size pieces and arrange on top of the salad.
Sprinkle the feta on top and extra basil leaves.
*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