Poached Salmon on Walnut Risoni with Basil Sauce

I recently discovered the virtues of poached fish. Late to the party, some might say - but oh what a party! Poaching the fish is a very gentle way of cooking it. It suits salmon very way - allowing it to heat gently and to keep the flavors more subtle than with pan-fried salmon. It's excellent to pair with fresh, bright flavors like this tasty risoni dish and a basil sauce. Risoni is small rice-shaped pasta - I believe it's called Orzo in the US. You can use any small pasta you like, of course - this is what I had at home.

Poached Salmon on Walnut Risoni with Basil Sauce
Serves 3

3 portion-sized (about 140 g each) pieces of salmon fillet
1-2 tbsp concentrated fish stock

1 large bunch of basil
1 lemon, juiced
1 tbsp olive oil
pinch of salt

200 ml (0.8 cups) risoni or other small pasta shapes
100 ml (0.4 cups) walnuts, coarsely chopped
1 red onion, finely diced
1 garlic clove, minced
1/2 tbsp olive oil
100 g baby spinach
1 tsp sambal oelek
pinch of salt
1-2 tsp apple cider vinegar

Start by boiling the pasta in salted water until tender. Drain and rinse in cool water. Toast the walnuts in a dry frying pan and set aside.

Make the sauce - simply combine all the basil leaves (but not the stems) with olive oil and lemon juice in a blender until it's a smooth sauce. Season with a little bit of salt.

Using a wide pan, bring about 1,5 litres of water to a boil and add the concentrated fish stock. (Or just use fish stock!) When it boils, lower the heat and add the fish. Let it simmer for 4-6 minutes, depending on how thick your fish is.

Meanwhile, heat half a tablespoon of olive oil and fry the onion and garlic for a minute. Add the toasted walnuts, spinach and the risoni and stir until it's heated through. Season with sambal oelek, salt and apple cider vinegar.

Recipe in Swedish:
Pocherad lax med valnötsrisoni och basilikasås