Risoni, vegie & salmon stack with dill & almond pesto

title="Risoni, vegie & salmon stack with dill & almond pesto"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Risoni-vegie-amp-salmon-stack-with-dill-amp-almond-pesto.jpg" srcset="https://img.taste.com.au/de7tnee4/w720-h480-cfill-q80/taste/2016/11/risoni-vegie-salmon-stack-with-dill-almond-pesto-86990-1.jpeg 720w, https://img.taste.com.au/VvfIqlFT/w643-h428-cfill-q90/taste/2016/11/risoni-vegie-salmon-stack-with-dill-almond-pesto-86990-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Risoni, vegie & salmon stack with dill & almond pesto"
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(1) Rate it

• 0:35 Prep


• 0:55 Cook


• 
  4 Servings


• Advanced

This salmon stack mixes flavours superbly, looks great and is easy to prepare for the family.

Featured in
Main recipes, Spring recipes

Ingredients

• Olive oil, to grease


• 4 (120g each) skinless salmon fillets


• 250g punnet cherry tomatoes, halved


• 1/2 fennel bulb, trimmed, thinly sliced


• 1 garlic clove, finely chopped


• 60ml (1/4 cup) olive oil


• 2 cups cooked San Remo Risoni pasta


• 25g (1/4 cup) dried (packaged) breadcrumbs


• 1 egg, lightly whisked


• 1/4 cup chopped fresh chives


• 1/4 cup chopped fresh continental parsley


• 1 1/2 teaspoons extra virgin olive oil


• Shaved parmesan, to serve


• Macadamia oil, to serve

Dill & almond pesto

• 1 cup chopped fresh dill


• 1 cup chopped fresh continental parsley


• 2 tablespoons drained baby capers


• 130g (3/4 cup) whole blanched almonds, toasted


• 1 1/2 tablespoons fresh lemon juice


• 2 teaspoons finely grated lemon rind


• 125ml (1/2 cup) macadamia oil


• 25g (1/3 cup) finely grated romano cheese

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200°C. Brush four 150ml-capacity ramekins with oil.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Season both sides of salmon with salt and pepper. Cover and place in fridge.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the tomato, fennel, garlic and 1 tablespoon of olive oil in a roasting pan. Toss to combine. Cook for 30 minutes or until the vegetables are tender and slightly caramelised.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile stir pasta, breadcrumbs, egg, chive, parsley and extra virgin olive oil in a large bowl to combine. Divide among prepared ramekins. Use the back of a spoon to lightly press the mixture into the ramekins.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  To make the pesto, process dill, parsley, capers, almonds, lemon juice and lemon rind in a food processor until finely chopped. With the motor running, add macadamia oil in a thin steady stream until combined. Stir in romano. Season with salt and pepper.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Heat half the remaining olive oil in a frying pan over medium heat. Place 1 ramekin, upside-down, in pan. Tap to remove risoni cake. Cook for 2 minutes each side or until heated through. Cover. Set aside to keep warm. Repeat with remaining ramekins and risoni cakes.
  
  
  


• 
  
  
  Step 7
  
  
  
  
  Heat remaining olive oil in a frying pan over medium-high heat. Cook salmon for 2-3 minutes each side for medium or until cooked to your liking.
  
  
  


• 
  
  
  Step 8
  
  
  
  
  Divide risoni cakes among serving plates. Top with vegetables, salmon and a dollop of the pesto. Top with parmesan and drizzle with macadamia oil.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 4399 kj

  Energy




• 78g

  Fat Total




• 13g

  Saturated Fat




• 8g

  Fibre




• 46g

  Protein




• 139mg

  Cholesterol




• 377.68mg

  Sodium




• 5g

  Carbs (sugar)




• 38g

  Carbs (total)

All nutrition values are per serve

Notes

I was inspired to make a meal that looked good but was still easy to prepare for the family - Paul Braithwaite, Home Cook of the Year finalist.

• Author: Paul Braithwaite


• Image credit: Jeremy Simons


• Publication: Australian Good Taste

Source: taste.com.au