Detailed step-by-step description of how to cook the dish "Salmon & mint risoni". Try it by all means
- Cook 300g risoni in a large saucepan of boiling water according to packet instructions or until al dente. Drain well and return to the pan.
- Combine 1 lemon, rind finely grated and juiced, and 1/3 cup extra virgin olive oil. Season with salt and pepper. Set aside.
- Toss 415g can red salmon, drained, bones removed, broken into large chunks, 100g wild rocket, 4 shallots, sliced, and 1/3 cup shredded fresh mint through the pasta. Gently toss through avocado and the lemon dressing. Serve immediately.
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