Tuscan Salmon And Risoni Tray Bake

CategoryDifficultyBeginner
Yields4 Servings
Prep Time30 mins
On weeknights, we want less washing up and more putting our feet up. Lucky this creamy salmon tray bake will be on the table in 30 minutes.
Ingredients
 2 tbsp Olive oil
 4 (about 150g each) skinless boneless salmon fillets
 305 g (1 1/2 cups) dried risoni pasta
 3 Garlic cloves, crushed
 1 tbsp Finely chopped fresh rosemary leaves
 2 Massel Chicken Style Stock Cubes
 300 ml Pouring cream
 625 ml (2½ cups) water
 75 g (1/2 cup) semi-dried tomato strips (not in oil)
 60 g Baby spinach
 1 Bunch broccolini, trimmed
 1 tbsp Drained capers, fried
 1 Lemon, rind finely grated
1

Step 1.

Preheat oven to 200°C/180°C fan forced. Heat the oil in a large flameproof baking dish over medium-high heat. Cook salmon, top-side down, for 2 minutes or until golden. Transfer to a plate.

2

Step 2.

Heat the remaining 1 tbs oil in the dish over high heat. Add the risoni, garlic and rosemary. Cook, stirring, for 1 minute or until aromatic. Add stock cubes, cream and water. Stir to combine. Bring to the boil. Remove from heat and cover dish tightly with foil. Bake for 12 minutes.

3

Step 3.

Carefully remove foil from the dish (be careful of escaping steam). Stir the tomato strips and spinach through the risoni mixture. Add the broccolini. Press to submerge slightly. Arrange the salmon, top-side up, on top, pressing gently into the mixture. Cook, uncovered, for 10 minutes or until broccolini is tender. Sprinkle with fried capers and lemon rind to serve.

Enjoy!

With thanks to: www.taste.com.au

Ingredients

On weeknights, we want less washing up and more putting our feet up. Lucky this creamy salmon tray bake will be on the table in 30 minutes.
Ingredients
 2 tbsp Olive oil
 4 (about 150g each) skinless boneless salmon fillets
 305 g (1 1/2 cups) dried risoni pasta
 3 Garlic cloves, crushed
 1 tbsp Finely chopped fresh rosemary leaves
 2 Massel Chicken Style Stock Cubes
 300 ml Pouring cream
 625 ml (2½ cups) water
 75 g (1/2 cup) semi-dried tomato strips (not in oil)
 60 g Baby spinach
 1 Bunch broccolini, trimmed
 1 tbsp Drained capers, fried
 1 Lemon, rind finely grated

Directions

1

Step 1.

Preheat oven to 200°C/180°C fan forced. Heat the oil in a large flameproof baking dish over medium-high heat. Cook salmon, top-side down, for 2 minutes or until golden. Transfer to a plate.

2

Step 2.

Heat the remaining 1 tbs oil in the dish over high heat. Add the risoni, garlic and rosemary. Cook, stirring, for 1 minute or until aromatic. Add stock cubes, cream and water. Stir to combine. Bring to the boil. Remove from heat and cover dish tightly with foil. Bake for 12 minutes.

3

Step 3.

Carefully remove foil from the dish (be careful of escaping steam). Stir the tomato strips and spinach through the risoni mixture. Add the broccolini. Press to submerge slightly. Arrange the salmon, top-side up, on top, pressing gently into the mixture. Cook, uncovered, for 10 minutes or until broccolini is tender. Sprinkle with fried capers and lemon rind to serve.

Enjoy!

With thanks to: www.taste.com.au

Tuscan Salmon And Risoni Tray Bake