This Risoni, Peas and Salmon dish is one of those ‘quickly throw together recipes’ that save me often after a long day.
Whilst I’m all about adding as many vegetables to your diet as possible, occasionally adding just one, like the peas here, gives me a welcome break. You could easily stir through some baby spinach or add broccoli to the pan when you’re frying the salmon if you feel like more.
Frozen peas are always in my freezer and have saved many a meal which otherwise would have lacked green or freshness. This may well be a personal thing, but to me, as soon as there is at least a little bit of green in a dish, I enjoy it more :).
If in doubt add some frozen peas is a rule I swear by!
Oh and even if you’re not vegan or allergic to egg, I highly recommend you add vegan mayonnaise to your staples. I find it so much lighter and love the taste. If you are in need of a quick dressing for anything vegan mayonnaise, fresh lemon juice and a bit of water is fantastic. Vegenaise is now widely available in the supermarket, but if you’re in Australia, I love this one.
