Seared Verlasso Salmon Recipe

Cooking Instructions

1. 1

   Prepare Farro

   Rinse the farro under cold water. In a medium saucepan, combine the rinsed farro and vegetable broth. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for about 30 minutes until the farro is tender and the liquid is absorbed. Remove from heat and set aside.

2. 2

   Roast Sunchokes

   Preheat the oven to 400°F (200°C). Cut the sunchokes into small, even pieces and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 25-30 minutes until golden and tender, stirring halfway through.

3. 3

   Prepare Brussels Sprouts

   While the sunchokes are roasting, trim the ends of the Brussels sprouts and cut them in half. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts cut side down and season with salt and pepper. Cook for about 5-7 minutes until they are caramelized, then flip and cook for an additional 5-7 minutes until tender. Remove from heat and set aside.

4. 4

   Make Tapenade

   In a food processor, combine the sundried tomatoes, Kalamata olives, garlic, and 1 tablespoon of olive oil. Process until smooth. If the tapenade is too thick, add a little more olive oil to reach the desired consistency. Set aside.

5. 5

   Sear Salmon

   In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Season the Verlasso salmon fillets with salt and black pepper. When the oil is hot, place the salmon fillets skin-side down in the skillet. Sear for 4-5 minutes on each side until cooked to your liking (internal temperature of 145°F or 63°C).

6. 6

   Plate the Dish

   To serve, spoon a portion of farro onto each plate. Arrange the roasted sunchokes and Brussels sprouts on the side. Place a seared salmon fillet on top and drizzle with the sundried tomato-olive tapenade. Garnish with fresh parsley.