Barbecued salmon with risoni, lemon and herb salad

Fresh herbs and tangy lemon infuse this fish dish with the flavours of the Mediterranean.

Recipe «Barbecued salmon with risoni, lemon and herb salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 200g dried risoni pasta, 1 1/2 tbsp chopped fresh oregano, 1 1/2 tbsp chopped fresh continental parsley, 1 1/2 tsp finely grated lemon rind, 60ml fresh lemon juice , 60ml olive oil, 4 skinless salmon fillets, pin-boned, 1/2 bunch watercress, sprigs picked, washed, dried , 1 bunch radishes, ends trimmed, thinly sliced.

Ingredients:

• 200g dried risoni pasta 
• 1 1/2 tbsp chopped fresh oregano 
• 1 1/2 tbsp chopped fresh continental parsley 
• 1 1/2 tsp finely grated lemon rind 
• 60ml fresh lemon juice 
• 60ml olive oil 
• 4 skinless salmon fillets, pin-boned 
• 1/2 bunch watercress, sprigs picked, washed, dried 
• 1 bunch radishes, ends trimmed, thinly sliced 

Instructions

1. Cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
2. 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.
3. 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.
4. 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.