Double Garlicky Salmon & Warm Risoni Salad
with Creamy Pesto Dressing
A warm bowl of creamy risoni is just what the doctor ordered! Pack on garlicky salmon and some extra colourful veggies to have a homey and hearty meal all in the one bowl. With a drizzle of creamy pesto dressing, flavour is truly in high demand here!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
risoni
(Contains Gluten, Wheat;)
1 sachet
vegetable stock powder
2 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1 sachet
garlic & herb seasoning
1 packet
snacking tomatoes
1 packet
baby spinach leaves
1
cucumber
1 packet
mustard cider dressing
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan with vegetable stock powder and a drizzle of olive oil. Stir to combine and set aside.
• Meanwhile, in a medium bowl combine salmon, garlic & herb seasoning, and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, in batches, until just cooked through, 2-4 minutes each side.
• While the salmon is cooking, halve snacking tomatoes. • Roughly chop baby spinach leaves. • Thinly slice cucumber into half moons. • To the saucepan with risoni, add cucumber, snacking tomatoes, spinach leaves and mustard cider dressing. Season with salt and pepper and stir to combine.
• Divide risoni salad between bowls. • Top with garlicky salmon and drizzle over creamy pesto dressing to serve. Enjoy!
