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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abo kamal
[email protected]I'm not a big fan of fish, but I thought I would give this recipe a try. I was pleasantly surprised! The salmon was cooked perfectly and the salsa verde was flavorful and tangy. The farro salad was a nice addition, but I think I would have preferred
Ahmed Keira
[email protected]This recipe was a bit too complicated for my liking. There were a lot of steps and ingredients involved, and it took me longer than I expected to make. However, the end result was delicious, so I'm glad I stuck with it.
Kelly Murphy
[email protected]I'm not a big fan of fish, but I thought I would give this recipe a try. I was pleasantly surprised! The salmon was cooked perfectly and the salsa verde was flavorful and tangy. The farro salad was a nice addition, but I think I would have preferred
hadeel asam
[email protected]This recipe was a bit too complicated for my liking. There were a lot of steps and ingredients involved, and it took me longer than I expected to make. However, the end result was delicious, so I'm glad I stuck with it.
Aminu Yau muhammad
[email protected]I love salmon and this recipe did not disappoint! The salsa verde was especially delicious and added a nice zing to the fish. The farro salad was a great side dish, but I think I would have preferred a different type of salad, maybe something with a
NIKHIL Yadav
[email protected]This recipe was easy to follow and the results were impressive. The salmon was moist and flavorful, and the salsa verde was a perfect complement. The farro salad was a bit bland for my taste, but overall this dish was a success.
Vincent Esther
[email protected]I followed the recipe exactly and the dish turned out great! The salmon was cooked perfectly and the salsa verde was flavorful and tangy. The farro salad was a nice addition, but I think I would have preferred a different type of salad, maybe somethi
Sk_Emon_ Kumar
[email protected]I'm not usually a fan of salmon, but this recipe changed my mind! The salsa verde was especially delicious and really elevated the flavor of the fish. I'll definitely be making this again.
Family mass Comed
[email protected]I tried this recipe last night and it was a hit with my family! Everyone loved the crispy skin on the salmon and the flavorful salsa verde. The farro salad was also a nice touch, adding a bit of heartiness to the dish. I will definitely be making thi
Josh Padgett
[email protected]This recipe was an absolute delight! The salmon fillets were cooked to perfection, with a crispy skin and tender, flaky flesh. The salsa verde was incredibly flavorful, with a perfect balance of acidity and herbs. The farro salad was a great compleme