Spring Salmon and Risoni Salad

Cook time 30 minutes
Servings 4


1 tsp Cobram extra virgin olive oil

2 x 200g cans of salmon in springwater, drained
200g risoni pasta, cooked as per packet instructions and then cooled
½ cup frozen peas
2 bunches of asparagus, woody ends trimmed and cut into 3 cm batons

2 tbsp Dijon mustard
2 tbsp sour cream
½ a lemon, zest and juice
⅓ cup of extra virgin olive oil
Salt and pepper
½ bunch of dill, finely chopped
4 spring onions, finely chopped

Spring Salmon and Risoni Salad


Bring a pot of water to the boil. Add peas and asparagus and cook for 2 minutes. Strain and refresh under running cold water or in a bowl of iced water.

To make the dressing, whisk all of the ingredients together in a large mixing bowl.

To the bowl, add the cooked risoni, peas and asparagus, salmon and the dressing and toss until everything is well coated. Transfer to four serving plates to serve.