1 1

Sicilian Crispy Skin Salmon With Risoni

Sicilian Crispy Skin Salmon With Risoni

Ingredients for One

  1. 140 grams skin-on salmon fillet
  2. 5 grams parsley
  3. 1 tomatoes
  4. 1 tbsp currants
  5. 1 tbsp capers
  6. 0.5 Lebanese eggplant
  7. 0.5 clove garlic
  8. 0.5 cups risoni
  9. 0.5 tbsp red wine (or other) vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 280 grams skin-on salmon fillet
  2. 10 grams parsley
  3. 1 tomatoes
  4. 2 tbsp currants
  5. 2 tbsp capers
  6. 1 Lebanese eggplant
  7. 1 clove garlic
  8. 1 cups risoni
  9. 1 tbsp red wine (or other) vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 560 grams skin-on salmon fillet
  2. 20 grams parsley
  3. 2 tomatoes
  4. 4 tbsp currants
  5. 4 tbsp capers
  6. 2 Lebanese eggplant
  7. 2 clove garlic
  8. 2 cups risoni
  9. 2 tbsp red wine (or other) vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 840 grams skin-on salmon fillet
  2. 30 grams parsley
  3. 3 tomatoes
  4. 6 tbsp currants
  5. 6 tbsp capers
  6. 3 Lebanese eggplant
  7. 3 clove garlic
  8. 3 cups risoni
  9. 3 tbsp red wine (or other) vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Prep:

  1. pat salmon skin dry and season with salt
  2. halve eggplant and cut into 2cm pieces
  3. peel and crush garlic
  4. drain capers
  5. wash and finely chop parsley
  6. pop a pan of salted water on to boil
  7. wash and chop tomatoes

Method:

  1. Cook risoni for approximately 7-8 minutes, checking that it's cooked al dente or to your liking. Drain.
  2. 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.
  3. 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.
  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. Stir risoni through sauce to reheat. Serve topped with salmon. Sprinkle with parsley and season with salt and pepper.
View full details