SALMON FILLETS WITH SALSA VERDE AND FARRO SALAD
Steps:
- Preheat the oven to 350 degrees F.
- For the farro: Combine the farro with the water in a large saucepan, cover and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until al dente, 20 to 30 minutes. Drain off any excess water and transfer to a medium bowl. Season with salt.
- For the salmon: Heat the olive oil in a large ovenproof skillet over high heat. Pat the salmon dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the fillets to the skillet, skin-side down, and cook, undisturbed, for 2 minutes. Transfer the skillet to the oven and bake the salmon, still skin-side down, until the skin is crisp and golden but the flesh is still just translucent in the center, 3 to 5 minutes.
- Meanwhile, make the salsa verde: Use both the blade edge and a flat side of a chef's knife to mince and mash the garlic, anchovies and salt to a paste. Transfer the paste to a food processor. Add the mustard, herbs and red pepper flakes, and pulse while slowly drizzling in both oils. The consistency should be chunky. Season with salt and black pepper and set aside.
- For the assembly: Divide the arugula among 4 plates; top each with 1 salmon fillet, skin-side up. Sprinkle about 1/4 cup of the farro over each serving and drizzle generously with the salsa verde (about 2 tablespoons per plate). Halve the lemon, remove the seeds, and squeeze the juice over the salsa verde.
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Ikechukwu Muonwem
i-muonwem36@aol.comI'm so glad I tried this recipe. It's now one of my favorites!
Natalie Kidder
k_n@gmail.comThis was a really easy recipe to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Somrat Sheikh
s@yahoo.comI'm not sure what went wrong, but my salmon turned out dry. Maybe I overcooked it.
Fa Mous
fa_mous22@hotmail.comThis was a great recipe! I especially loved the salsa verde. I'll definitely be making this again.
M Calero
c@yahoo.comThis was a bit too spicy for me, but I think I just added too much chili pepper. Next time I'll use less.
Mohammed Alahmady
mohammed.alahmady@yahoo.comI'm not a big fan of fish, but I really enjoyed this dish. The salsa verde really made the salmon.
Sofia Nazir
s40@hotmail.frThis was a great way to use up some leftover salmon. I'll definitely be making this again.
Ein Doneshia
ein@aol.comI loved the combination of flavors in this dish. The salmon, salsa verde, and farro salad all worked together perfectly.
Lethokuhle Nsingo
nlethokuhle41@gmail.comThis recipe was a bit too complicated for me. I think I'll stick to simpler dishes.
Jesse Quibell
qjesse98@yahoo.comI had some trouble finding farro, but I used quinoa instead and it worked just as well.
Muqarab Hussain
muqarab-hussain69@hotmail.comThe salsa verde was a bit too salty for my taste, but overall this was a good recipe.
Langa Sithole
s_l86@hotmail.comI followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
craig
craig95@hotmail.frThis was a great weeknight meal. It was easy to make and the whole family loved it.
Tapan Kumar Halder
k52@gmail.comI'm not usually a fan of salmon, but this recipe changed my mind. The salsa verde really made the dish.
all mobile game gameplay
gameplay@aol.comThis dish was absolutely delicious! The salmon was cooked perfectly and the salsa verde was so flavorful. The farro salad was also a great addition, and it all came together perfectly.