Salmon with white wine risoni & fennel orange salad


Salmon with white wine risoni & fennel orange salad

Prep Time: 20 Mins Cooking Time: 20 Mins Total Time: 40 Mins


  • 200g (1 cup) San Remo Risoni dried pasta
  • 1 brown onion, finely chopped
  • 375ml (1 1/2 cups) white wine
  • 2 tbs crème fraîche or sour cream
  • 1/2 cup fresh continental parsley leaves, chopped
  • 1 tbs finely grated lemon rind
  • Olive oil spray
  • 4 (150g each) salmon fillets, skin on fennel orange salad
  • 1 fennel bulb, trimmed, quartered, thinly sliced, fronds reserved
  • 2 navel oranges, peeled, segmented, juice reserved
  • 50g baby rocket leaves
  • 1/2 red onion, halved, thinly sliced
  • 60ml (1/4 cup) orange juice, extra
  • 80ml (1/3 cup) extra virgin olive oil
  • 1/2 tsp horseradish cream


  1. To make the fennel orange salad, combine the fennel, orange, rocket and onion in a large bowl. Place the reserved orange juice, extra orange juice, oil and horseradish cream in a bowl. Whisk to combine. Season with salt and pepper.
  2. Cook risoni in a saucepan of salted boiling water until al dente. Drain, reserving some of the cooking liquid. Return to pan. Cover to keep warm.
  3. Meanwhile, place onion and wine in a frying pan over medium heat. Cook for 5 minutes or until onion is soft and wine has reduced by two-thirds. Add creme fraiche or sour cream. Bring to the boil. Cook, stirring, for 2 minutes or until heated through. Stir in risoni, parsley and lemon rind. Add reserved pasta cooking liquid if necessary.
  4. Heat a frying pan over medium-high heat. Spray with oil. Season the salmon with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking.
  5. Add two-thirds of the orange juice mixture to the salad and toss to combine. Divide the risoni mixture among plates. Top with salmon. Drizzle with remaining orange juice mixture and fennel fronds. Serve with the salad.