Caprese Inspired Salmon Risoni

Serves 4-6

Time 30 minutes plus marinating

Ingredients

4 x 160g fillets salmon, skin removed 

2 cloves garlic, crushed

2 tsp dried Italian herb blend

1 tbsp extra virgin olive oil

Pinch sea salt and black pepper

Lemon zest and fresh-cut wedges, to serve

Risoni

2 tbsp extra virgin olive oil

2 cloves garlic, finely sliced

1 small (130g) brown onion, peeled and diced small

1 tsp dried oregano 

180g frozen spinach 

1½ cups (300g) risoni

2½ cups chicken or vegetable stock

2 cups (330g) cherry tomatoes, halved 

½ bunch basil, leaves picked, stalks finely chopped

½ cup finely chopped parsley, leaves and stalks

½ cup (35g) grated parmesan

150-200g baby bocconcini

Method

Place salmon fillets in a shallow bowl. Combine garlic, Italian herbs, olive oil, salt and pepper in a jar and shake or whisk then pour over the fish, gently turn to coat in the marinade. Place in the fridge for at least 20 minutes. 

Heat oven to 180°C (fan forced). Heat a large casserole dish or oven-proof saute pan on medium heat, add olive oil, onion and garlic to the pan and cook for 2 minutes, then add dried oregano and frozen spinach tossing throughout the next couple of minutes of cooking so the spinach defrosts. 

Add the risoni, stock, tomatoes, basil stalks, parsley and parmesan and stir. Turn off the heat. Arrange the fish over the top, drizzle the remains of the marinade over the fish as well. 

Press the baby bocconcini around the pan and bake in the oven for 15 minutes. Once cooked, give it all a good hit of black pepper, grate a touch of lemon zest over the top of each salmon fillet and tear basil leaves over the top of the dish. Give the fish a big squeeze of lemon and tuck in.