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
[email protected]I'm so glad I tried this recipe. It's now one of my favorites!
Natalie Kidder
[email protected]This 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
[email protected]I'm not sure what went wrong, but my salmon turned out dry. Maybe I overcooked it.
Fa Mous
[email protected]This was a great recipe! I especially loved the salsa verde. I'll definitely be making this again.
M Calero
[email protected]This 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
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The salsa verde really made the salmon.
Sofia Nazir
[email protected]This was a great way to use up some leftover salmon. I'll definitely be making this again.
Ein Doneshia
[email protected]I loved the combination of flavors in this dish. The salmon, salsa verde, and farro salad all worked together perfectly.
Lethokuhle Nsingo
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes.
Jesse Quibell
[email protected]I had some trouble finding farro, but I used quinoa instead and it worked just as well.
Muqarab Hussain
[email protected]The salsa verde was a bit too salty for my taste, but overall this was a good recipe.
Langa Sithole
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
craig
[email protected]This was a great weeknight meal. It was easy to make and the whole family loved it.
Tapan Kumar Halder
[email protected]I'm not usually a fan of salmon, but this recipe changed my mind. The salsa verde really made the dish.
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[email protected]This 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.