Creamy Egg and Salmon Risoni
Prep:  15 minutes
Cook:  25 minutes
Serves:  4
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Average: 4.7 (3 votes)
Difficulty:
Cuisine:
Saved:
Australian
30
Recipe by: Australian Eggs
Indulge in this Creamy Egg and Salmon Risoni, where tender risoni simmers in a rich sauce with spinach, capers, and a hint of lemon. Soft slices of boiled egg add an extra layer of creaminess, while perfectly cooked salmon and fresh lemon elevate this elegant dish to a delightful dinner!
Credit: Whisk Media Group
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Creamy Egg and Salmon Risoni
Ingredients:
Method:
  1. Heat half of the oil in a large, non-stick frying pan over medium high heat. Season salmon with salt and pepper and cook presentation side down for 3 minutes. Turn and cook a further 2 minutes for medium-rare (or until cooked to your liking). Remove to a plate. Cover to keep warm. Wipe the pan clean.
  2. Heat remaining oil in the pan. Add green onions, cook 1 minute. Add risoni. Cook, stirring, for 1 minute.
  3. Pour in stock and cream and stir to combine. Bring to a simmer. Simmer, uncovered, stirring often, for 13-15 minutes until risoni is tender and sauce thickened (it should be like thickened cream consistency).
  4. Stir in spinach, 2 tbsp lemon juice, lemon rind, capers, tomatoes and dill. Cook 1-2 minutes until spinach has wilted.
  5. Gently stir gently sliced eggs through risoni. Spoon risoni onto serving plates. Top with salmon and extra dill and a squeeze of lemon.
Tips & Hints:
  • To cook hard boiled eggs, place eggs into a saucepan, cover with water and bring to the boil over high heat. Reduce heat to medium. Simmer for 6 minutes for hard boiled eggs. Drain. Transfer to a bowl cold water until cool. Drain.
  • Slice hard boiled eggs easily without losing part of the yolk on your knife by spraying knife lightly with oil.
  • For a crispy salty garnish addition. Fry some extra drained capers in hot oil in a small frying pan over medium high heat until they become crispy. Drain on paper towel.
Nutrition Information
Per adult serving (250g)

Calories

874.0

Energy

3656.0kJ

Protein

35.0g

Fat, Total

52.0g

Saturated

23.0g

Carbs, Total

62.0g

Sugars

18.0g

Dietary Fibre

9.0g

Sodium

1165.0mg
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