Salmon with white wine risoni & fennel orange salad

Combining fresh spring salad and perfectly cooked salmon, this relaxed and easy-to-make dish is a sure winner!

Recipe «Salmon with white wine risoni & fennel orange salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 200g San Remo Risoni dried pasta, 1 brown onion, finely chopped, 375ml white wine, 2 tbsp creme fraiche or sour cream, 1/2 cup fresh continental parsley leaves, chopped , 1 tbsp finely grated lemon rind, Olive oil spray, 4 salmon fillets, skin on fennel orange salad , 1 fennel bulb, trimmed, quartered, thinly sliced, fronds reserved, 2 navel oranges, peeled, segmented, juice reserved, 50g baby rocket leaves, 1/2 red onion, halved, thinly sliced, 60ml orange juice, extra, 80ml extra virgin olive oil, 1/2 tsp horseradish cream.

Ingredients:

• 200g San Remo Risoni dried pasta 
• 1 brown onion, finely chopped 
• 375ml white wine 
• 2 tbsp creme fraiche or sour cream 
• 1/2 cup fresh continental parsley leaves, chopped 
• 1 tbsp finely grated lemon rind 
• Olive oil spray 
• 4 salmon fillets, skin on fennel orange salad 
• 1 fennel bulb, trimmed, quartered, thinly sliced, fronds reserved 
• 2 navel oranges, peeled, segmented, juice reserved 
• 50g baby rocket leaves 
• 1/2 red onion, halved, thinly sliced 
• 60ml orange juice, extra 
• 80ml extra virgin olive oil 
• 1/2 tsp horseradish cream 

Instructions

1. To make the fennel orange salad, combine the fennel, orange, rocket and onion in a large bowl. Place the reserved orange juice, extra orange juice, oil and horseradish cream in a bowl. Whisk to combine. Season with salt and pepper.
2. Cook risoni in a saucepan of salted boiling water until al dente. Drain, reserving some of the cooking liquid. Return to pan. Cover to keep warm.
3. Meanwhile, place onion and wine in a frying pan over medium heat. Cook for 5 minutes or until onion is soft and wine has reduced by two-thirds. Add creme fraiche or sour cream. Bring to the boil. Cook, stirring, for 2 minutes or until heated through. Stir in risoni, parsley and lemon rind. Add reserved pasta cooking liquid if necessary.
4. Heat a frying pan over medium-high heat. Spray with oil. Season the salmon with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking.
5. Add two-thirds of the orange juice mixture to the salad and toss to combine. Divide the risoni mixture among plates. Top with salmon. Drizzle with remaining orange juice mixture and fennel fronds. Serve with the salad.