Salmon Recipe
Pan seared organic Icelandic salmon, carrot, breakfast radish, farro, candy cane beets, Italian parsley & carrot vinaigrette
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Ingredients
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Salmon
Farro
Vegetables & Beets
Carrot Vinaigrette
Herb & Garnish
Method
Farro
- 1
Cook farro
Rinse 1 cup pearled farro under cold water. In a medium saucepan combine farro, 2.5 cups water or vegetable stock and 1/2 tsp kosher salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 20–25 minutes. Drain any excess liquid, stir in 1 tsp olive oil, fluff with a fork and keep warm.
Candy Cane Beets & Vegetables
- 2
Roast beets
Preheat oven to 400°F (200°C). Trim beet greens and scrub beets well. Wrap each beet in a small piece of foil with a drizzle of 1 tsp olive oil and a pinch of salt. Place on a baking sheet and roast until tender when pierced with a knife, about 30–40 minutes depending on size. When cool enough to handle, peel by rubbing the skins off with a towel or under running water. Slice into 1/4-inch rounds or half-moons.
- 3
Prepare carrots and radishes
Peel and cut 2 carrots into matchsticks or 1/8-inch batons. Trim and thinly slice 6 breakfast radishes on a bias. Toss carrots and radishes with 1 tbsp extra-virgin olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. If you prefer, quickly sauté carrots in a skillet over medium heat for 2–3 minutes until slightly softened but still crisp; otherwise serve raw for brightness.
Carrot Vinaigrette
- 4
Make vinaigrette
Combine 1 cup grated carrot, 2 tbsp white wine vinegar, 1 tbsp lemon juice, 1/2 tsp Dijon, 1 tsp honey, 1/2 tsp salt and 1/4 tsp pepper in a bowl or blender. Slowly whisk in 3 tbsp extra-virgin olive oil (or blend briefly) until emulsified. Taste and adjust seasoning. The vinaigrette should be bright, slightly sweet and carrot-forward. Reserve about 1–2 tbsp for finishing the farro and the rest for dressing vegetables.
Salmon
- 5
Bring salmon to temperature and season
Pat the 2 salmon fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10–15 minutes while other components finish.
- 6
Pan-sear salmon
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbsp olive oil and swirl. Place salmon fillets skin-side down and press gently for 10 seconds to prevent curling. Cook undisturbed for 4–5 minutes until the skin is crisp and releases easily. Flip fillets, add 1 tbsp unsalted butter to the pan and baste the tops with melted butter for 1–2 minutes until the salmon is cooked to medium (internal temp ~125–130°F / 52–54°C) or cooked to your preference. Remove to a resting plate for 2 minutes.
Assembly & Finish
- 7
- 8
Plate
Divide dressed vegetables over the farro. Place a salmon fillet on each plate skin-side up. Spoon any buttery pan juices over the salmon and around the farro. Sprinkle remaining chopped parsley over the dish and serve with lemon wedges on the side for squeezing.
- 9
Optional finishing touch
If desired, finish with a small drizzle (about 1 tsp) of extra-virgin olive oil and a light sprinkle of flaky sea salt over the salmon just before serving.