GRILLED SALMON WITH RISONI & FETA

This yummy and easy recipe is from the cookbook 'What's for dinner?'. It takes nothing to cook and it is a nice way to accompany the salmon. Make sure you serve the salad warm. Bon appétit! 😋

INGREDIENTS
Risoni
1 cup risoni
1 Tbsp red wine vinegar
1 Tbsp finely chopped eschalots
1 garlic clove, finely chopped
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper
30 g baby spinach leaves, about 1 1/2 cups
1 cup grape tomatoes, cut in half
1/4 cup pine nuts, toasted
10 thinly sliced fresh basil leaves
1 cup (125g) crumbled feta cheese
1 Tbsp chopped fresh chives, for garnish

Salmon
Two 150g (skinless) salmon fillets
olive oil for coating the fish
sea salt and freshly ground black pepper

METHOD:
Get all ingredients ready.
Make the risoni salad. Bring a large saucepan of salted water to a boil over high-heat. Add the risoni and cook, stirring often, for about 11 minutes, or until just tender. 

Drain the risoni in a sieve and set aside. 
In a medium glass jar, pour in the vinegar, shallots, garlic and oil together. 

Shake the jar until combined. Season to taste with salt and pepper.

In a large bowl arrange the spinach, tomatoes and basil.  

Add the warm risoni and the pine nuts and toss with the vinaigrette.

Season to taste with salt and pepper. Set aside at room temperature.
To cook the salmon, coat it with olive oil and season with salt and pepper. Put a bit of oil in grill pan over medium-heat and cook the salmon for about 4 minutes each side or until the fish is opaque with a slightly rosy centre when flaked in the thickest part with the tip of a small knife.

Remove from the pan.

Mound the salad in the centre of a large serving platter or two dinner plates. Sprinkle with the feta. 

Top with the salmon, sprinkle with the chives, and serve.

Serves 2