Spring is here! At least it is in the south. Sorry Minnesota. Time to lighten up the meal plan. Nothing hints of spring like fresh dill. This lemony salmon farro salad is a great way to welcome spring to your dinner table.
I originally planned to make this dish using a high quality jar of albacore tuna that has been staring at me from my pantry for too long. But the universe intervened because my local market had gorgeous Alaskan sockeye salmon on sale.
I’m not gonna lie. I didn’t make the connection at first. I was just going to postpone the tuna another month and make a salmon dish.
Duh! Salmon would be even better in a lemony-dilly farro salad. 🤦♀️
For the salmon farro salad, I decided to use leeks. I adore leeks. I will never understand why grocery stores sell them in such huge bundles when you only need an inch for a recipe.
Leeks are a delicate onion. Sexier than a green onion but you could sub green onion if you don’t have leeks (or don’t want to commit to a lifetime supply).
You will use the white and pale green parts. Cut a section about an inch long, then cut that in half lengthwise and thinly slice.
Make sure to stick your nose above the saute pan when they start to warm up. They smell amazing.
Here’s another recipe for using up more of your leeks. I made this simple Leek & Lemon Linguine dish from EatingWell magazine and it was fantastic alongside a piece of slow roasted salmon.
Crisp As Spring Air
The crispness of the fresh bell peppers and celery in this recipe are the stars.
Do not skimp on the lemon juice. Go overboard. Trust me.
Please pass the Grey Poupon
I’ve been using Dijon mustard since the “pardon me” commercial came out in 1981. While there is a place for yellow mustard (on a hot dog), you absolutely CAN NOT substitute anything for Dijon in the salmon farro salad (or anywhere, ever).
Buy a jar and then search Once Upon A Frittata for “Dijon” and you’ll find a dozen recipes that you can use it in including Dijon and Dill Egg Salad which will also help you use up your extra fresh dill.
Be sure to subscribe below because my spring garden is planted and I’ve got lots of fabulous spring recipes to share!
- 1 cup farro
- 2 cups water
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice, plus extra for finishing
- 1 tbsp Dijon mustard
- 1/4 cup extra virgin olive oil
- salt and pepper
- 2 inch piece of leek, white part only, thinly sliced
- 1 stalk celery, thinkly sliced
- 1/2 red bell pepper, thinly sliced
- 1 cup arugula
- 1 avocado, cut into chunks
- 1 tbsp fresh dill, chopped
- 2 salmon fillets, skin on
- Place farro and water in medium saucepan. Add a pinch of salt and bring to a boil. Reduce heat to med-low, cover and simmer for 20 minutes or until al dente. Drain any excess water, transfer to a large mixing bowl and allow to cool for 10 minutes.
- While farro is cooking, whish together the vinegar, lemon juice, Dijon, olive oil, salt and pepper in a small bowl. Set aside.
- In a medium saute pan, heat 1 tbsp olive oil over medium heat. Add sliced leeks and cook just until wilted and fragrant, about 4 minutes. Remove from pan and add to bowl with farro.
- Season the salmon with salt and pepper. Heat 1 tbsp oil in same saute pan over med-high heat. Wait 45 seconds and then add salmon, presentation side down. Don't move until the salmon comes loose on its own just by giving the pan a good shimmy. Flip salmon over and cook about 2 minutes longer or until it gives just a little to the touch. Remove from heat.
- Once farro has cooled, add vinaigrette and toss well to combine. Season with salt and pepper. Add celery, bell pepper, arugula, avocado and dill. Toss gently to combine.
- Using a fork, flake the salmon from the skin in chunks. Divide the farro between two serving bowls and top each with salmon. Drizzle with olive oil to finish and a squeeze of lemon juice.