• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit browser-update.org to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Account login
Advanced search

Creamy Egg Salmon Risoni

Jump to recipe
Preparation time: 25 min
Serves 4 people
4.32 Average Rating
Rich, silky, and packed with flavour, this Creamy Egg Salmon Risoni is the ultimate comfort dish. 
Velvety risoni pasta is tossed with tender salmon, perfectly hard boiled eggs, and a creamy sauce that ties it all together. With the delicate balance of creaminess, the umami of salmon, and the richness of eggs, this dish is both indulgent and wholesome. Perfect for a special dinner or a quick weeknight meal that feels like a treat!
Print Recipe
Published

Ingredients

2 Tbsp olive oil

4 skinless boneless salmon fillets (skin on optional. Approx 150g each)

Salt and/or pepper to season

4 green onions, thinly sliced

1¼ cups (250g) dried risoni pasta, rinsed

2½ cups chicken stock

300ml thickened cream

2 Tbsp chopped dill, plus extra to garnish

60g baby spinach leaves

1 Tbsp drained baby capers

1 lemon, rind finely grated, juiced

½ cup (70g) chopped sundried tomatoes

4 hard boiled eggs, sliced (How to Boil Eggs)

Lemon wedges, to serve

Method

Cook Mode
Prevents screen sleep mode
  1. Heat half of the oil in a large, non-stick frying pan over medium-high heat. Season salmon with salt and pepper. Cook salmon, presentation side down for 3 minutes. Turn and cook for a further 2 minutes for medium-rare (or until cooked to your liking). Remove to a plate. Cover to keep warm. Wipe the pan clean.
  2. Heat the remaining oil in the pan.  Add green onions, and cook for 1 minute. Add risoni. Cook, stirring, for 1 minute.
  3. Pour in stock and cream and stir to combine. Bring to a simmer. Simmer, uncovered, stirring often, for 13-15 minutes until risoni is tender and the sauce thickened (it should be like thickened cream consistency).
  4. Stir in spinach, 2 tablespoons lemon juice, lemon rind, capers, tomatoes and dill. Cook for 1-2 minutes until the spinach has wilted.
  5. Gently stir sliced eggs through risoni. Spoon risoni onto serving plates. Top with salmon, extra dill, and a squeeze of lemon. 

Notes

  • Want to slice hard boiled eggs the easy way? Spray your knife lightly with oil to ensure none of the yolk is lost when slicing.
  • For a crispy salty garnish addition, fry some extra drained capers in hot oil in a small pan over medium-high heat until they become crispy. Drain on a paper towel.

Nutrition Per Serve

  • 250g Serving size
  • 3656kJ 874kcal Energy
  • 25g Protein
  • 52g Total fat
  • 23g Saturated fat
  • 62g Carbs (total)
  • 18g Carbs (sugar)
  • 1165mg Sodium
  • 9g Fibre
  • 9.2µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.32

5 reviews

More great recipes