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Sicilian Salmon With Risoni

Sicilian Salmon With Risoni

Ingredients for One

  1. 140 grams Atlantic salmon fillet
  2. 100 grams canned diced tomatoes
  3. 0.5 Lebanese eggplant
  4. 0.5 clove garlic
  5. 0.5 tbsp capers
  6. 1 tbsp currants
  7. 0.5 cups risoni
  8. 5 grams parsley
  9. 0.5 tbsp red wine vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 280 grams Atlantic salmon fillet
  2. 200 grams canned diced tomatoes
  3. 1 Lebanese eggplant
  4. 1 clove garlic
  5. 1 tbsp capers
  6. 2 tbsp currants
  7. 1 cups risoni
  8. 10 grams parsley
  9. 1 tbsp red wine vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 560 grams Atlantic salmon fillet
  2. 400 grams canned diced tomatoes
  3. 2 Lebanese eggplant
  4. 2 clove garlic
  5. 2 tbsp capers
  6. 4 tbsp currants
  7. 2 cups risoni
  8. 20 grams parsley
  9. 2 tbsp red wine vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 840 grams Atlantic salmon fillet
  2. 600 grams canned diced tomatoes
  3. 3 Lebanese eggplant
  4. 3 clove garlic
  5. 3 tbsp capers
  6. 6 tbsp currants
  7. 3 cups risoni
  8. 30 grams parsley
  9. 3 tbsp red wine vinegar - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Prep:

  1. halve eggplant and cut into 2cm pieces
  2. peel and crush garlic
  3. drain capers
  4. wash and finely chop parsley
  5. pop a pan of salted water on to boil

Method:

  1. Heat oil in a non-stick roasting pan, over a medium to high heat. Add salmon. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Cover to keep warm.
  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. Stir in vinegar. Boil until reduced by half. Add tomatoes. Simmer for about a further 3 to 5 minutes, or until slightly thickened. Season.
  4. Meanwhile, cook risoni for 7 minuets. Drain.
  5. Serve risoni topped with salmon and sauce. Sprinkle with parsley and season with salt and pepper.
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