This dish was inspired by mom who loves farro. Farro is grain similar to rice rich in fiber and considered a complex carb so it's healthier than rice. It is not very well known or commonly used and I am not quite sure why because it is delicious. And I love salmon so why not combine the two.
NOTE: the farro recipe was derived from a recipe I found in the New York Times but I made a few tweaks
Ingredients:
Salmon
4 cups of water
1 1/2 cups of farro
1 teaspoon of garlic powder
Salt and pepper
1 teaspoon of Paprika
2 tablespoons of apple cider vinegar
1/4 cup of Olive oil
3/4 cup of Parmesan
3 or 4 sprigs of Parsley
Cooking Instructions:
Farro: To start, boil 4 cups of water on the stove. I also add no more than 2 tablespoons of apple cider vinegar to the water. This eliminates the very earthy/intense flavor that farro can have. Once water is boiling, add 1 1/2 cups of farro to the water. Cook the farro on low heat for 30 minutes until there is no more liquid in the pan.
Cut up some parsley (just a few sprigs of it) while the farro is cooking.
After all the liquid is gone, spread the farro out on a sheet tray. Drizzle olive oil, parmasean cheese, parsley, and salt and pepper over the farro.
Salmon: Before cooking the salmon, we put garlic powder, salt, and paprika on it. Then once the pan is hot, we put the salmon in the pan skin side down. Cook the salmon with the skin side down for about 7 minutes then flip it over for about 2 minutes. Put in the oven on 350 degrees for about 5 minutes skin side down. At this point, it really depends how you like your salmon cooked. I like mine slightly raw in the middle so it's pink in the middle.
Also, I made my sinful carrots (from my previous blog post) to accompany this dish.
I made this dish for my parents and my boyfriend and they loved it. The farro provided texture to accompany the salmon and the carrots were sweet and delicious.
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