Grilled Salmon with Risoni and Feta Salad

Ingredients

• 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

Method

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