Risoni, vegie & salmon stack with dill & almond pesto

This salmon stack mixes flavours superbly, looks great and is easy to prepare for the family.

Recipe «Risoni, vegie & salmon stack with dill & almond pesto» presented in category Recipes / Fish, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil, to grease, 4 skinless salmon fillets, 250g punnet cherry tomatoes, halved, 1/2 fennel bulb, trimmed, thinly sliced, 1 garlic clove, finely chopped , 60ml olive oil, 2 cups cooked San Remo Risoni pasta, 25g dried breadcrumbs , 1 egg, lightly whisked, 1/4 cup chopped fresh chives, 1/4 cup chopped fresh continental parsley, 1 1/2 tsp extra virgin olive oil, Shaved parmesan, to serve, Macadamia oil, to serve, 1 cup chopped fresh dill, 1 cup chopped fresh continental parsley.

Ingredients:

• Olive oil, to grease 
• 4 skinless salmon fillets 
• 250g punnet cherry tomatoes, halved 
• 1/2 fennel bulb, trimmed, thinly sliced 
• 1 garlic clove, finely chopped 
• 60ml olive oil 
• 2 cups cooked San Remo Risoni pasta 
• 25g dried breadcrumbs 
• 1 egg, lightly whisked 
• 1/4 cup chopped fresh chives 
• 1/4 cup chopped fresh continental parsley 
• 1 1/2 tsp extra virgin olive oil 
• Shaved parmesan, to serve 
• Macadamia oil, to serve 
• 1 cup chopped fresh dill 
• 1 cup chopped fresh continental parsley 
• 2 tbsp drained baby capers 
• 130g whole blanched almonds, toasted 
• 1 1/2 tbsp fresh lemon juice 
• 2 tsp finely grated lemon rind 

Instructions

1. Preheat oven to 200°C. Brush four 150ml-capacity ramekins with oil.
2. Season both sides of salmon with salt and pepper. Cover and place in fridge.
3. Place the tomato, fennel, garlic and 1 tablespoon of olive oil in a roasting pan. Toss to combine. Cook for 30 minutes or until the vegetables are tender and slightly caramelised.
4. Meanwhile stir pasta, breadcrumbs, egg, chive, parsley and extra virgin olive oil in a large bowl to combine. Divide among prepared ramekins. Use the back of a spoon to lightly press the mixture into the ramekins.
5. To make the pesto, process dill, parsley, capers, almonds, lemon juice and lemon rind in a food processor until finely chopped. With the motor running, add macadamia oil in a thin steady stream until combined. Stir in romano. Season with salt and pepper.
6. Heat half the remaining olive oil in a frying pan over medium heat. Place 1 ramekin, upside-down, in pan. Tap to remove risoni cake. Cook for 2 minutes each side or until heated through. Cover. Set aside to keep warm. Repeat with remaining ramekins and risoni cakes.
7. Heat remaining olive oil in a frying pan over medium-high heat. Cook salmon for 2-3 minutes each side for medium or until cooked to your liking.
8. Divide risoni cakes among serving plates. Top with vegetables, salmon and a dollop of the pesto. Top with parmesan and drizzle with macadamia oil.