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Risoni, vegie & salmon stack with dill & almond pesto

  • 0:35 Prep
  • 0:55 Cook
  • 4 Servings
  • Advanced


  • 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


  • 1
    Preheat oven to 200°C. Brush four 150ml-capacity ramekins with oil.
  • 2
    Season both sides of salmon with salt and pepper. Cover and place in fridge.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Source: taste.com.au


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