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Crispy Skinned Salmon

Crispy Skinned Salmon

with Green Risoni & Dill Yoghurt

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Light, fresh and tasty is the name of this dinner’s game. For the perfect crunchy punch of texture, allow the pan to get nice and hot before you drop in the salmon, skin-side down. It’s the secret to crispy skin that won’t stick!

Tags:Low Calorie
Allergens:GlutenFishMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 cube

vegetable stock

1 packet

risoni

(ContainsGlutenMay be present Egg, Soy, Tree Nuts, Milk, Peanuts, Sesame)

1 bunch

spring onions

1 bunch

parsley

1 bunch

dill

1 bag

baby spinach leaves

1 packet

salmon

(ContainsFish)

1 tub

Greek-style yoghurt

(ContainsMilk)

1 unit

zucchini

1 clove

garlic

1 unit

lemon

Not included in your delivery

olive oil

1.5 cup

water

½ tsp

white wine vinegar

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2230 kJ
Fat21 g
of which saturates5 g
Carbohydrate43.3 g
of which sugars8.6 g
Dietary Fibre0 g
Protein39 g
Cholesterol0 mg
Sodium542 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Pan
Medium Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Thinly slice the spring onion. Cut the zucchini into 1cm half moons. Finely chop the parsley. Pick and finely chop the dill leaves. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch.

2

In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. TIP: Omit the butter for the low calorie option. Add the spring onion and zucchini and cook for 2-3 minutes, or until almost tender. Add the garlic and lemon zest and cook for 1 minute, or until fragrant. Add the risoni, water (see ingredients list) and crumble in the vegetable stock cube then bring to the boil. Cook for 7-8 minutes, or until 'al dente'. Drain any remaining water and return to the saucepan.

3

While the risoni is cookng, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Pat the salmon dry with paper towel and season with a pinch of salt and pepper. TIP: Patting the skin dry helps the skin crisp up in the pan. Once hot, add the salmon to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through.

4

Add the parsley, baby spinach leaves and a drizzle of olive oil to the risoni, season with a pinch of salt and pepper and mix well. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again. Set aside.

5

In a small bowl, combine the Greek yoghurt, dill and a squeeze of lemon juice. Season to taste with salt and pepper and mix well. TIP: Feel free to add more or less lemon juice, according to your taste. Slice the remaining lemon into wedges.

6

Divide the salmon and green risoni between plates. Spoon over the dill yoghurt. Serve with lemon wedges.