Risoni, vegie & salmon stack with dill & almond pesto

Method

• 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.