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
-
1Preheat oven to 200°C. Brush four 150ml-capacity ramekins with oil.
-
2Season both sides of salmon with salt and pepper. Cover and place in fridge.
-
3Place 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.
-
4Meanwhile 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.
-
5To 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.
-
6Heat 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.
-
7Heat 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.
-
8Divide 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
Discussion about this post