Best 4 Salmon Fillets With Salsa Verde And Farro Salad Recipes

**Indulge in a Symphony of Flavors: Salmon Fillets with Salsa Verde and Farro Salad**

Prepare to embark on a culinary journey with our tantalizing symphony of flavors. At the heart of this dish lies the perfectly seared salmon fillet, its tender flesh infused with a delightful blend of herbs and spices. Accompanying this exquisite fish is a vibrant salsa verde, a piquant sauce crafted from fresh herbs, capers, and tangy lemon zest. The farro salad, a delightful fusion of nutty farro grains, crisp vegetables, and a zesty dressing, provides a refreshing contrast to the richness of the salmon. Together, these elements create a harmonious ensemble that will delight your taste buds and leave you craving more.

Let's cook with our recipes!

FARRO WITH SALMON, CUCUMBER, RADICCHIO AND DILL

Farro With Salmon, Cucumber, Radicchio and Dill image

Salmon steams right over toasty farro, saving you from having to wash an extra pan. The silky fish and chewy grains get a refreshing lemony salad of cucumbers and radicchio on top, which is prepared while the farro cooks. Each bite goes from crunchy cool to warm and comforting, though the salad is also good room temperature or cold. If you don't like the bitter edge of radicchio, try thinly sliced endive or fennel instead. For a salty, creamy hit of flavor, sprinkle the top of the salad with crumbled feta.

Provided by Genevieve Ko

Categories dinner, lunch, weekday, weeknight, grains and rice, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

5 tablespoons extra-virgin olive oil, plus more as needed
1 onion, finely chopped (1 cup)
Kosher salt and black pepper
2 cups farro (12 ounces), rinsed and drained
1 lemon
3 mini (or Persian) seedless cucumbers (7 ounces)
1 small head radicchio (5 ounces)
1/3 cup packed finely chopped dill
4 boneless salmon fillets (4 ounces each, and about 1-inch thick)

Steps:

Heat 3 tablespoons of the oil in a large straight-sided skillet with a lid over medium heat. Add onion, sprinkle with salt and pepper, and cook, stirring often, until starting to turn clear, about 3 minutes. Add farro, sprinkle with salt, and cook, stirring, until the pan is dry and the farro smells toasty, about 2 minutes. Stir in 2 1/2 cups water. Bring to a boil, then cover skillet, reduce the heat to medium-low, and simmer for 20 minutes.
Meanwhile, zest the lemon into a large bowl, then squeeze in its juice. Cut the cucumbers in quarters lengthwise, then slice into 1/2-inch slices crosswise (you should have 2 cups); add to the bowl. Quarter and core the radicchio, then thinly slice into 1/4-inch strips (you should have 3 cups); add to the bowl. Add dill, remaining 2 tablespoons oil and a pinch each of salt and pepper to the bowl, and toss until evenly coated.
When the farro is done, season the salmon with salt and pepper. Uncover the farro. Most of the water should be absorbed and the grains should be al dente. Set the salmon on top of the farro in a single layer, skin side up if applicable. Cover and steam to desired doneness, 6 to 7 minutes for medium-rare. Remove from the heat. If your salmon has skin, grip a corner with a paper towel and peel off and discard; repeat with the remaining fillets. The skin should come off easily in a single piece.
Divide the farro and salmon among bowls, flaking the salmon into pieces if you like, and top with the cucumber salad. Drizzle with olive oil and season with salt and pepper to taste.

Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 46 grams, Carbohydrate 69 grams, Fat 72 grams, Fiber 11 grams, Protein 95 grams, SaturatedFat 15 grams, Sodium 1489 milligrams, Sugar 9 grams

GRILLED SALMON WITH CITRUS SALSA VERDE

Grilled Salmon with Citrus Salsa Verde image

Provided by Giada De Laurentiis

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Steps:

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

SALSA VERDE SALMON WITH SMASHED CHICKPEA SALAD

Salsa verde salmon with smashed chickpea salad image

Make this versatile salmon dish served with a smashed chickpea salad as a quick midweek meal and enjoy the leftovers for lunch the next day

Provided by Anna Glover

Categories Dinner, Lunch, Supper

Time 35m

Yield Serves 1, plus 1 lunchbox

Number Of Ingredients 10

Ingredients

3 tsp olive oil
1 orange , zested and juiced
2 skin-on salmon fillets
small bunch of parsley (including stalks), finely chopped
½ tbsp Dijon mustard
1 shallot or 1/2 small red onion, finely chopped
½ tbsp red wine vinegar
400g can chickpeas , drained and rinsed
2 roasted red peppers from a jar, drained and chopped
50g kale

Steps:

Heat the grill to high. Whisk 1 tsp of the oil with the orange zest, a splash of the juice, lots of black pepper and a small pinch of salt. Put the salmon, skin-side down, on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature while you make the salsa.
Put the parsley, mustard, half the shallot, the vinegar, 1 tsp oil, and the remaining orange juice in a small food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.
Heat the remaining oil in a frying pan and fry the remaining shallot for 5 mins. Stir in the chickpeas and some seasoning, turn up the heat and stir until the chickpeas are just starting to crisp. Mash roughly with a potato masher and stir in the roasted peppers and kale. Add a splash of water and cover with a lid until the kale is wilted. Keep warm over a low heat.
Grill the salmon for 4-6 mins, or until cooked to your liking. Spoon half the chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde. Leave the remaining salmon fillet to cool to use in the lunchbox, see tip below.

Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 47 grams protein, Sodium 0.6 milligram of sodium

SALMON WITH SALSA VERDE

Salmon with salsa verde image

A delicious and fresh Mediterranean baked fish dish with herby green sauce, olives and lemon

Provided by Caroline Hire - Food writer

Categories Dinner, Main course

Time 27m

Number Of Ingredients 14

Ingredients

1 x 25g pack dill , roughly chopped
1 x 25g pack mint , tough stalks removed and roughly chopped
1 x 25g pack flat-leaf parsley , roughly chopped
1 x 25g pack chives , roughly chopped
1 ½ tbsp wholegrain mustard
2 tbsp caper
2 tbsp toasted pine nut
1 x 200g tin green olive stuffed with anchovies, drained (85g)
2 lemons , juice only
4 salmon fillets
175g wild and white basmati rice
50g stoned marinated black kalamata olive
75g toasted pine nut
1 red pepper , chopped

Steps:

Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
Pile the salsa verde on top of the salmon fillets. Serve with the rice.

Nutrition Facts : Calories 375 calories, Fat 25.9 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 2.6 grams carbohydrates, Sugar 1.1 grams sugar, Fiber 1.8 grams fiber, Protein 33.2 grams protein, Sodium 0.7 milligram of sodium

Tips:

Choose the right type of salmon. For this recipe, a wild-caught, sustainably-sourced salmon fillet is best. Look for salmon that is firm to the touch and has a bright, vibrant color.

Cook the salmon gently. Overcooked salmon is dry and tough, so it's important to cook it gently. The best way to do this is to bake it in a preheated oven at 400 degrees Fahrenheit for about 12-15 minutes, or until the salmon is cooked through.

Make the salsa verde ahead of time. The salsa verde can be made up to 3 days in advance and stored in the refrigerator. This makes it a great make-ahead recipe for busy weeknights.

Use fresh herbs in the salsa verde. Fresh herbs, such as parsley, basil, and chives, give the salsa verde a bright, flavorful taste. If you don't have fresh herbs on hand, you can use dried herbs, but they will not have as much flavor.

Serve the salmon fillets with a variety of sides. The salmon fillets can be served with a variety of sides, such as farro salad, roasted vegetables, or mashed potatoes.

Conclusion:

This recipe for salmon fillets with salsa verde and farro salad is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is cooked gently and the salsa verde adds a bright, flavorful touch. The farro salad is a hearty and healthy side dish that rounds out the meal. This recipe is sure to be a hit with your family and friends.