Poached Salmon and Risoni Salad

Delicious meal for a lunch or dinner on a hot night, also very quick and easy to prepare.  It is meant to serve 4-6 people but if you need large serves I would double the recipe to feed 6.  I made it with a little extra spinach and some extra peas - was delicious.

1 tbsp salt
1/2 tsp white peppercorns
1 bay leaf
400g salmon fillets, skin removed
200g risoni
85g (1/2 cup) peas (frozen are fine)
Grated zest and juice of 1 lemon
55g baby spinach leaves
2 tbsp chopped fresh flat-leaf (Italian) parsley
2 tsp chopped fresh dill
1 tbsp extra virgin olive oil
A large pinch of caster (superfine) sugar
Freshly ground black pepper

Put the salt, peppercorns and bay leaf in a large deep frying pan with 750ml (3 cups) of water and bring to the boil.
Simmer for 5 minutes, then remove from the heat.
Add the salmon, cover and leave for 15 minutes.
Lift the fish carefully of of the stock.
When cool enough to handle, flake the fish into pieces, picking out any bones.
Cook the risoni in a large pan of boiling salted water until al dente, adding the peas and lemon zest for the last 2 minutes of cooking.
Rinse under cold running water and drain well.
Put the risoni, peas, salmon, spinach, parsley and dill in a large bowl.
Whisk together the lemon juice, olive oil and sugar to make a dressing.
Add the dressing to the salad and toss gently.
Season with sea salt and black pepper.
Serves 4-6.

Recipe by Bill Granger.