Published via Ecency

Hello, Chefs! 😋

How are you? Are you still cooking summer dishes, or are you leaning more towards autumn?

Our home-grown summer vegetables are slowly running out; we only have a few peppers and onions left, and everything else is from the store. Today we're having pasta with fish to remind us a little of summer.

The fish market had salmon, which they claim is fresh. I'm not sure about that, since we don't have this fish in our area, or rather in the Adriatic Sea, which is practically in our backyard. It takes a few days to arrive, so it was probably frozen, but it looks good.

And pasta? We have it on the menu at least twice or more a week, and today I decided on risoni.

Risoni is a pasta made from durum flour and looks like rice or bulgur. It is also known as orzo, and here it is most often used in soups or salads, but you can also use it instead of rice in risottos and similar dishes.

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This recipe serves four people. The main ingredients are pasta and salmon; you can improvise or use whatever you have in the fridge or garden.

300 grams of salmon
500 grams of risoni
one medium-sized bell pepper
onion
250 grams of sliced mushrooms in brine from a can
Parmesan cheese for grating
garlic paste
lemon juice
a tablespoon or two of soy sauce
two tablespoons of olive oil
salt and pepper
water as needed

First, I removed the skin from the salmon and cut it into smaller pieces. Then, I marinated it in soy sauce, lemon juice, and pepper.

While the fish was marinating, I chopped the vegetables into small pieces.

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Now everything is ready. The fish has been marinating for a while, the vegetables are chopped, and I've washed the pasta.

Next, I fry the salmon in a pan with olive oil until it browns and forms a light crust. When we decide it's ready, after about four or five minutes of frying in hot oil, we remove the pieces from the pan one by one.

The olive oil in the pan is hot, so I first add the onion, reduce the temperature, stir, and when it becomes transparent, I add the chopped bell pepper.
Then I continue to fry for a few more minutes, adding the chopped mushrooms and the brine they are preserved in, since we will need the liquid.

Now add the risoni. You can cook pasta separately beforehand or add it to the vegetables to cook in the sauce. You will need some liquid, so I add a deciliter of warm water. Mix everything and cook on low heat for another eight minutes, similar to making risotto.