Bill's poached Salmon & Risoni Salad

Ok so 2015 is here, and one of my New Years Resolutions was to read more! Even if it's a Cook book, I figure thats still reading , right?

So here goes the first inspiring recipe, my all time fav Bill Grangers, Poached Salmon & Risoni Salad.

As always we slightly tweaked his recipe but it was still a hit!
Rather than poaching the Salmon we Pan seared it just to seal the skin, then flipped, removed the skin and then crisp the skin until flaky & crunchy (as you can see in the picture). And then baked for around 5 minutes, or your liking.

Poached Salmon and Risoni Salad Ingredients: If poaching- 1 Tablespoon salt 1/2 teaspoon White peppercorns 1 Bay Leaf If Pan searing- Olive oil Salt & Pepper 400g Salmon Fillets 1 cup Risoni 1/2 cup peas (frozen are fine) -I used sugar snap and  chopped into 1cm pieces Grated zest and juice of 1 lemon A good handful of baby spinach leaves, 55g 2 Tablespoons chopped fresh parsley 2 Teaspoons chopped fresh dill 1 Tablespoon olive oil Large pinch of Caster Sugar Freshly Ground Black pepper Method: Poaching the Salmon- Put the salt, peppercorns,and bay leaf in a large deep  frying pan with 3 cups of water  and bring to the boil. Simmer for 5 minutes, then remove from heat. Add  the salmon, cover and leave for 15 minutes. Lift the  fish carefully out of the liquid, when cool enough to  handle flake the fish into pieces . Searing & Baking the Salmon- Heat a little olive oil in a non stick pan and and just  sear the Salmon with some S&P skin side down  until it easily removes from the oil.  Approx. 3-5 mins depending on salmon size.  Turn over and remove skin gently, continue to cook  skin until crisp in the pan. Finish salmon off in the  oven to your liking. Cook the Risoni in a large saucepan of salted boiling  water until cooked, around 7 minutes, adding the peas  and lemon zest for the last for the last 2 minutes.  Rinse  under cold water and drain well. In a large salad bowl, place the risoni, peas, salmon,  spinach, parsley and dill. Whisk together the lemon  juice, olive oil and sugar to make a dressing. Add the  dressing to the salad and season with S&P.  Add Salmon and serve! Great as a summer salad!