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Ingredients:

• 4 x 125g Tasmanian Atlantic Salmon cutlets
• 3 tablespoons light olive oil
• 1 tablespoon Dijon mustard
• 1 lemon juiced
• 120g Risoni
• 30gms butter
• 1 small onion, finely chopped
• 200g mushrooms, roughly chopped
• 1/2 cup Italian parsley, chopped

Instructions:

• Pre-heat oven to 200°C.
• Gently sauté onion in oil and butter for 3 – 4 mins.
• Add mushrooms, turn up heat and stir occasionally for 6 mins.
• Boil risoni until al dente.
• Drain and combine onion and mushroom, parsley and seasoning.
• Gently pan-fry salmon in oil and butter, 3 – 4 mins each side until light brown.
• Rest the salmon while stirring lemon juice and mustard into frypan.
• Serve risoni, topped with salmon and Dijon sauce

• Download the recipe PDF