Recipe of the week: Grilled salmon with risoni, tomato & mint salad

After the eldest and I went to the dentist on Thursday night, we popped into JB HiFi to check out the DVDs.

Yeah, yeah, I get how fabulous Netflix is, but I’m still hooked on those shiny round discs.

My retro obsession means the spare room looks like a Video EZY store.

It’s been sooooo long since I ruttled around a sale bin and we were longing for some more David Finch after finishing the third season of Twin Peaks.

The nice young man at the entrance of JB HiFi asked to see my vaccination certificate.

I think it’s a sign of how little I get out these days that it took me until Thursday to go somewhere that required a vaccination certificate.

And I didn’t have one with me, as I still hadn’t gotten around to sorting out the palaver of downloading it. So I had to wait outside the store while the eldest went in and bought Mullholland Drive.

We were about to watch it last night when the mother of all traffic jams started unfolding outside. I wandered out and there were buses all over the road. Literally. On funny angles, with their hazard lights flashing.

Weird. So I sent the eldest down the road to have a look.

The eldest called to say there was a power line down on the road and the police wouldn’t let him walk back under again, so he was going around the block.

When he got back round the block I made him walk back up there again with me so I could have a look. Couldn’t get close enough and my night vision is terrible, so I’m still none the wiser. But it looked like a disco with all the flashing red and blue lights.

It was quite the drama for all the buses and cars that had to do u-turns at peak hour.

Very exciting for hermit me.

Then we watched Mullholland Drive, which was seriously whacked. Totally off the charts whacked. I need to Google what it was all about.

Oh, and I’m allowed out this weekend because I managed to link my Medicare and MyGov accounts and downloaded the vaccination certificate. They make it so tricky – I had to tell them the date and cost of my last doctor’s visit. I had no freaking idea – I ended up guessing and struck the jackpot.

But enough blathering. Here’s the recipe of the week:

Grilled salmon with risoni, feta, tomato & mint salad

Olive oil

4 salmon steaks

500g risoni pasta, cooked according to directions, drained & rinsed under cold water

150g packet crumbled feta

4 large roma tomatoes, seeded & diced

Handful of mint, chopped

12 pitted kalamata olives, halved

1/2 small red onion, finely chopped

Juice of 2 lemons

50ml extra virgin olive oil

Salt & pepper

2 tablespoons toasted pine nuts

Rocket or baby spinach leaves to serve

METHOD: Toss pasta with crumbled feta, tomato, red onion, mint and olives. Mix together lemon juice, 50ml olive oil and salt & pepper and toss through pasta mixture. Sprinkle with pinenuts. Heat a glug of olive oil in a frying pan. Add salmon steaks, skin side down. Cook on a high heat until the skin is crispy. Turn and cook other sides to taste (I like mine a little translucent in the middle, others like theirs well done). Serve with pasta salad and green leaves.

I love how Curtis Stone makes a variation of the recipe with different coloured tomatoes, red wine vinegar, basil and baby spinach tossed through (main pic). I’m going to try that next time. Click here to check out the recipe.

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