Servings: 2
Protein: 47g
Calories: 1019
Ingredients
- 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
Instructions
- 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.
Notes
This is a great weeknight meal for spring. I use sockeye salmon when it looks fresh at the market. I like to zest the lemon before I juice it. I add the lemon zest at the end with the drizzle of oil.
Be sure to let the farro cool to room temperature while you prepare the salmon. The vinaigrette will absorb too quickly if you toss it while the farro is still hot and it hides the flavor.
This is a great recipe for a dinner party since the farro is served at room temperature. You can make the salmon ahead of time (undercook it a little), wrap in tinfoil and then place in a 300 degree oven to warm before plating.
Serve with a chilled glass of white wine for an elegant meal.Nutrition
Serving: 1cup | Calories: 1019Cal | Carbohydrates: 91g | Protein: 47g | Fat: 54g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 210mg | Potassium: 1786mg | Fiber: 24g | Sugar: 4g | Vitamin A: 1526IU | Vitamin C: 56mg | Calcium: 102mg | Iron: 5mg
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