Seared Salmon over Farro
I do love salmon… and this recipe adds a little different twist to your average salmon dish.
Plump medjool dates known for their rich, caramel-like flavor are a sweet surprise inside our hearty medley of farro and yummy sautéed vegetables.
A dollop of creamy, garlicky labneh (yogurt cheese) is the perfect complement to the lightly seasoned salmon dish.
You served the salmon on top of the farro and you have yourself a delicious dish.
For those who are new to the grain craze, farro is an ancient, high fiber, whole grain, sold dried, and prepared by cooking in water until soft.
People eat it plain, and often use it as an ingredient in salads, soups, and other dishes.
Seared Salmon over Farro
- large skillet
- 2 skin-on salmon fillets
- ½ cup semi-pearled farro
- 2 medium carrots
- 2 medium garlic cloves
- 1 large zucchini
- 2 oz dried Medjool Dates
- ¼ cup Labneh cheese
- 1 Tbsp sherry vinegar
- Olive oil
- Cook the farro: Fill a medium pot with water; add a big pinch of salt. Heat water to boiling. Once boiling, add the farro and cook, uncovered, for about 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
- Prepare the ingredients & make the garlic labneh: Wash and dry the fresh produce while ferro is cooking. Peel the carrots; thinly slice into rounds. Halve the zucchini lengthwise, then thinly slice crosswise. Combine in a bowl. Peel the garlic and finely chop. Using the flat side of your knife, smash the garlic until it resembles a paste or you can just use a zester. Next pit and roughly chop the dates. In a medium bowl, combine the labneh, half the vinegar, and half the garlic paste. Don’t forget to drizzle a little olive oil. Season with salt and pepper to taste.
- Cook the fish: Next pat the fish dry with paper towels and season with salt and pepper on both sides. In a medium pan heat 2 teaspoons of olive oil on medium heat until hot. Add the salmon, skin side up. Loosely cover the pan and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.
- Cook the vegetables: Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the prepared zucchini and carrots and season with salt and pepper. Cook on medium and stirring occasionally for about 4 to 5 minutes, or until slightly softened. Add the remaining garlic paste and remaining vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.
- Finish the farro & serve your dish: Take the cooked farro, add the cooked vegetables, and chopped dates. Lightly drizzle olive oil over vegetable and farro. Stir to combine. Season with salt and pepper if needed. Serve the cooked fish over the finished farro. Top the fish with the garlic labneh.