Barbecued Salmon With Risoni, Lemon And Herb Salad

1. 1

   Cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

2. 2

   Meanwhile, place the oregano, parsley, lemon rind and lemon juice in a small bowl. Season with salt. Use a fork to whisk until well combined. Gradually add the oil in a thin, steady stream, whisking constantly, until the sauce thickens.

3. 3

   Preheat a barbecue flatplate on medium-high. Add the salmon and cook for 3-4 minutes each side or until the salmon flakes when tested with a fork.

4. 4

   Combine the risoni, watercress, radish and two-thirds of the oregano mixture in a bowl. Divide among serving plates. Top with the salmon and serve with the remaining oregano mixture.

* Per serving · 4 servings · Values may vary.