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August 29, 2010 / amyjmcintosh

Bill Granger’s salmon risoni salad


And the prize for silkiest fish I’ve ever tasted goes to Poached Salmon and Risoni Salad. Yep, yet another winner from Bill Granger. You haven’t tasted succulent fish until you’ve tried this recipe. It’s all thanks to a tried and tested method called poaching. The ensuing result is salmon that’s as smooth as silk.

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The other benefit of poaching is it won’t leave any salmony odours lurking around your kitchen. Let’s face it, salmon can hang around like a bad smell if it’s been baked or pan-fried. Bless it.

While the salmon will rock your world, let’s not neglect the rest of this dish. The other stand out is the risoni. What is risoni, I hear you ask? It’s a rice-shaped pasta that I fell in love with in my early 20s when I used to whip it into a gorgeous prawn dish (recipe to come). Not being a big pasta eater, I find risoni less daunting than a big pile of penne, and the texture is gorgeous as it loves a good lashing of butter and olive oil.

Amy’s top tips:

  • Remember to ask your fish monger to remove the skin for you as it’s fiddly to do this yourself.
  • Serve the salad on a large white platter for extra wow-factor.
  • This dish work as an entree or a lighter main meal
  • You might want to wear kitchen gloves whilst flaking the salmon fillets as they can leave you with fishy fingers.

Anyway folks, here’s Bill Granger’s salmon risoni salad. And if you’re in the mood for more salmon recipes, check out this Thai-style salmon salad from Women’s Weekly and this salmon soba salad from the FiFi Report.

One Comment

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  1. The Kitchenette / Aug 29 2010 5:08 am

    I think I’m the only person in the entire world who doesn’t mind the smell of fish in her kitchen. When I shared an apartment with 3 girls in college, they FORBADE me to make fish for the entire 2 years I lived there. I couldn’t even eat tuna salad! It was a depraved existence!

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