• Sicilian Crispy Skin Salmon With Risoni
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Sicilian Crispy Skin Salmon With Risoni

Sicilian Crispy Skin Salmon With Risoni

  1. 1 Each Tomatoes
  2. 140 g Skin-On Salmon Fillet
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 cup Risoni
  5. 1 tbsp Red Wine (or Other) Vinegar - PANTRY ITEM
  6. 5 g Parsley
  7. 1 Each Lebanese Eggplant
  8. 1 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 tbsp Currants
  11. 1 tbsp Capers
  1. 1 Each Tomatoes
  2. 280 g Skin-On Salmon Fillet
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 cup Risoni
  5. 1 tbsp Red Wine (or Other) Vinegar - PANTRY ITEM
  6. 10 g Parsley
  7. 1 Each Lebanese Eggplant
  8. 1 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 tbsp Currants
  11. 2 tbsp Capers
  1. 2 Each Tomatoes
  2. 420 g Skin-On Salmon Fillet
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 cup Risoni
  5. 2 tbsp Red Wine (or Other) Vinegar - PANTRY ITEM
  6. 15 g Parsley
  7. 2 Each Lebanese Eggplant
  8. 2 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 tbsp Currants
  11. 3 tbsp Capers
  1. 2 Each Tomatoes
  2. 560 g Skin-On Salmon Fillet
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 cup Risoni
  5. 2 tbsp Red Wine (or Other) Vinegar - PANTRY ITEM
  6. 20 g Parsley
  7. 2 Each Lebanese Eggplant
  8. 2 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 4 tbsp Currants
  11. 4 tbsp Capers
  1. 3 Each Tomatoes
  2. 840 g Skin-On Salmon Fillet
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 3 cup Risoni
  5. 3 tbsp Red Wine (or Other) Vinegar - PANTRY ITEM
  6. 30 g Parsley
  7. 3 Each Lebanese Eggplant
  8. 3 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 6 tbsp Currants
  11. 6 tbsp Capers

Prep:

  1. Halve eggplant and cut into 2cm pieces.
  2. Peel and crush garlic.
  3. Pat salmon skin dry and season with salt.
  4. Wash and chop tomatoes.
  5. Wash and finely chop parsley.
  6. Drain capers.
  7. Pop a pan of salted water on to boil.

Method:

  1. Stir risoni through sauce to reheat. Serve topped with salmon. Sprinkle with parsley and season with salt and pepper.
  2. Add eggplant to same frying pan. Cook, stirring occasionally for about 3 to 5 minutes, or until browned. Stir in garlic, capers and currants. Stir for 30 seconds, or until fragrant. Reduce heat to low.
  3. Cook risoni for approximately 7-8 minutes, checking that it's cooked al dente or to your liking. Drain.
  4. Stir in vinegar. Boil until reduced by half. Add tomatoes and a dash of water. Simmer for about a further 3 to 5 minutes, or until slightly thickened. Season.
  5. Heat oil in a non-stick frying pan, over a medium heat. Season the salmon skin well with salt and pepper and place skin side down in the pan. Place a saucepan lid on top of the fish and press down lightly so the skin keeps contact with the pan. Cook for about 4 minutes on the skin side, turn and cook for another minute or two, or until cooked to your liking. Remove and loosely cover to keep warm.
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