Spring Salmon, Asparagus and Risoni Salad – poached salmon tossed with risoni, grilled asparagus, spinach and peas, dressed with lemon, olive oil and parsley, and served with chunks of creamy avocado. Jump to Recipe
It turns out that work might be harder than university, even with exams.
I know, I know. I’m sure everyone else has figured this out a looong time ago, but I am pretty new to the working 40-50 hours a week business. It is why I have been a little absent on the internet lately – getting to work at 5am, standing until 2-4pm, getting home to help with dinner (and possibly fit in some exercise!), and then trying to get to bed early enough to not be smashed the next morning (again, at 5am) isn’t conducive to blogging (or not yet, anyway!).
As a result, I am now a bit of a doughnut making expert – or at least much better than before. The job mostly entails heading up the doughnut making at a local cafe: the brioche dough is freshly made and cut into rounds by someone else in charge of breads (who also makes ciabatta, sourdough, crumpets and scones), and I then fry them in coconut oil, fill them to bursting with creme diplomat and berry coulis, and coat them in icing sugar – twice, for extra snowy whiteness – and garnish them with more coulis and freeze-dried berries. Other flavours include snickers caramel with chocolate cream, cherry & clove for Christmas, and strawberry for spring. Three to five hundred doughnuts are made every morning, with more on weekends. This is alongside all the rest being baked in the other kitchens – epically constructed cakes, tarts and other sweets, alongside savoury quiches, pies, and sandwiches, all with top quality ingredients.
Basically, this spring salmon, asparagus and risoni salad what I make when I have been subconsciously snacking on all of the above, all day. I have so little self-control around good food..
It is also for ALL those days. The ones where you are practically dead on your feet, dinnertime is approaching and you haven’t prepped anything ahead, and you really just want to curl up in bed…but you also can’t stand to have takeaways and want to eat something good in all ways possible. Healthy, full of flavour, but easy to put together. Something that will make you feel better without having to stand in the kitchen for hours, and something that you can pair with hunks of crusty ciabatta, slathered with melting butter (because isn’t that really the ultimate comfort food?). I am a sucker for bread, I must admit.
Needless to say, this ticks all those boxes: poached salmon is tossed through risoni with grilled asparagus, spinach and peas, dressed with lemon, olive oil and parsley, and served with chunks of creamy avocado. Sea salt and freshly ground pepper, as well as the aforementioned ciabatta, finish it off. So I know it is called a ‘salad’, but that means much more than a vinaigrette coated pile of greens with a few bits of cucumber and tomato – really, it is pasta.
The poached salmon is much easier than it might seem – you literally just simmer a bay leaf and seasonings in water for five minutes, turn the heat off, add the salmon and leave it for 15minutes – while you prep the rest of the salad. It is on the table in under half an hour. AND it lasts perfectly for lunch the next day – no wilting greens or sad-looking soggy tomato around here.
THEN you can dive head first under the covers, replete, recharged, and not weighed down by the salty, greasy takeaways you might otherwise have consumed. It’s a win-win, right?
- 1 tablespoon sea salt
- 1 teaspoon white peppercorns
- 1 fresh bay leaf , torn in half
- 400-600 g salmon fillets
- 1 cup risoni (roughly 200g)
- 3/4 cup frozen peas
- a bunch of asparagus
- a couple of handfuls of baby spinach leaves
- 1/3 cup chopped fresh flat-leaf Italian parsley (or to taste)
- grated zest and juice of 1-2 lemons
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sugar
- sea salt
- freshly ground black pepper
- avocado , to serve
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In a medium-large frying pan, add the salt, peppercorns, bay leaf and 750ml (3 cups) of water. Bring to the boil. Simmer for 5 minutes, then remove from the heat. Add the salmon (skin side down, or skin removed), cover and leave for 15 minutes. Lift the fish from the poaching liquid onto another plate.
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Meanwhile, cook the risoni according to packet instructions (until al dente). Add the peas in the last 2 minutes of cooking. Drain and rinse under cold running water.
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Bring another pan to high heat. Add a tablespoon of olive oil and then the asparagus spears, turning for 3-5 minutes until cooked through (slightly browned skin, tender but still with some crispness).
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In a large bowl, combine the risoni, spinach, asparagus and parsley. Flake the salmon into the salad, removing any bones you encounter. Combine the lemon juice and zest, olive oil and sugar separately and then toss through the salad.
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Season with salt and pepper and serve with slices of avocado and ciabatta bread.
Claudia, this dish has me dreaming of summer! It looks beautiful and really healthy. But, I do have to say I’m pretty jealous that you get to fry and eat donuts all day. Sounds like a dream!
Aw thanks Debs! It could be a lot worse, I agree – I just need to figure out how to not eat so many of them now haha!
Oh wow! This looks so good! I have recently jumped on the salmon bandwagon and I can’t get of – loving it! Will have to try this gorgeous salad, so fresh and so good for you!
Haha I love salmon so much too, so healthy and goes with just about anything! Would love to know what you think, it is such a light and fresh way to use salmon x
This looks amazing – and definitely a healthier treat compared to all the cookies I’ve been eating! Love this 🙂
Thanks Rachel! Haha I need it too after all the cookies and doughnuts at work…at least I can finish the day on a healthy note! x
I love everything about this salad! The vibrant colors, the ingredients, and the fresh flavors! What’s even better, this makes a fantastic weeknight meal when you’ve been running around all day. Pinning so I can make this beauty.
Thanks Kathleen! would love to know what you think if you give it a go, so good for weeknights! x
I absolutely love this! There are so many delicious and healthy ingredients here. Yum!
Thanks Jen! x
Oh my gawsh, I feel you girl. I do not miss all the hours I spent working in a professional kitchen. Don’t get me wrong, I learned SO much, but the LONG hours aren’t fun. I hope you find your groove! And ummmm, all the fresh baked goods you can eat is a preeeeetty nice perk! This salad is absolutely gorgeous! I am a HUGE fan of salmon and asparagus, so this salad is calling my name! LOVE IT! Cheers, girlfriend!
I feel the same way, and it has only been a few weeks haha! I think I will stick to university for the moment! Where did you work in a professional kitchen? I must admit that I love the creativity, freedom and lower pressure of having a food blog – much more fun! Thanks so much Cheyanne xx
This is exactly what I’ve been wanting and needing! Awesome recipe and the pictures are beautiful 🙂
Thanks Sarah! xx
Yum, will be making this! Good luck with those early morning starts and hope you get to have a proper holiday at some point!
Thanks Gabrielle, would love to know what you think! Yes, going down to Wainui for a week after New Years, so very much looking forward to that!
Ahh! I feel the exact same way when it comes to just wanting a healthy meal at home, but want something quick at the same time however taking out just doesn’t sound like an option (because you know you are never going to get anything healthier than home cooked). I’ll have to try this salad asap. Especially with the craziness of the holidays these will be the perfect addition to my healthier meals. Thanks for sharing 🙂
Julia
So with you there Julia, and it is extra important with the holiday craziness – none of us want to come out the other side of the Christmas no longer fitting clothes properly haha!! Thank you! <3 x
Oh my god, you’re making donuts for a living. Love it. Also, I want in. Will you be sharing some donut-inspired love on the blog? All of those flavours that you’re working with sound off the chain!
And I am loving the flavours in this salad! xx
It is great…until it isn’t, with the hours and hectic Christmas season! But such a cool holiday job, I have learnt so much already. And the doughnuts inspired love has arrived! Thanks Hannah! x
Salmon/lemon/carbs. A fave combo! x
YES it is up there with the best in my book too. x
While the hours don’t sound awesome, snacking on fresh doughnuts all day are a definite perk. I can see why you are craving fresh flavors though.
A perk until you suddenly realise your jeans are too tight… but yes, it could be a lot worse!! x
Everything on that plate looks so good for you especially when you get home and can barely be bothered to cook. I am in the middle of moving and need recipes like this!! Gorgeous x Ill swap jobs if you like – ill make the doughnuts and you can review tax law (insert crying emoji here)
It would be so perfect for moving house times, for sure – a healthy meal can make you feel so much better too. I must say that reviewing tax law sounds VEEERY dry – maybe I’ll stick with the doughnuts for a bit! After the doughnuts comes prep time though, where I crack and separate about 300 eggs..not quite as interesting!!
I live in the USA and have never heard of Risoni. Do you know of an equivalent here? Perhaps orzo? This dish looks amazing and has all my favorite spring items!!
Hi Tracy, thank you! It’s pretty much the same thing – risoni is the italian name, and orzo is the greek name! Hope you enjoy it 🙂