Fresh herbs and tangy lemon infuse this fish dish with the flavours of the Mediterranean.
- Cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- Meanwhile, place the oregano, parsley, lemon rind and lemon juice in a small bowl. Season with salt. Use a fork to whisk until well combined. Gradually add the oil in a thin, steady stream, whisking constantly, until the sauce thickens.
- Preheat a barbecue flatplate on medium-high. Add the salmon and cook for 3-4 minutes each side or until the salmon flakes when tested with a fork.
- Combine the risoni, watercress, radish and two-thirds of the oregano mixture in a bowl. Divide among serving plates. Top with the salmon and serve with the remaining oregano mixture.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set