Double Garlicky Salmon & Warm Risoni Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Garlicky Salmon & Warm Risoni Salad

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!

Allergens:
Gluten
•Wheat
•Fish
•Milk
•Egg
•Walnut

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.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

risoni

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 sachet

vegetable stock powder

2 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

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

sideBannerName

Nutritional Values

Energy (kJ)4686 kJ
Calories1120 kcal
Fat63.5 g
of which saturates9.7 g
Carbohydrate68.1 g
of which sugars5.5 g
Dietary Fibre3.3 g
Protein68.5 g
Sodium1270 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide risoni salad between bowls. • Top with garlicky salmon and drizzle over creamy pesto dressing to serve. Enjoy!