Scottish Salmon Recipe
Farro Grains | Asparagus | Squash Tomatoes | Lemon Broth
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Ingredients
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Salmon
Farro Grains
Vegetables
Lemon Broth
Method
Salmon
- 1
Season the salmon
Pat the salmon fillets dry with paper towels. Rub both sides with olive oil, then season with salt and black pepper.
- 2
Cook the salmon
Heat a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4–5 minutes until the skin is crispy. Flip and cook for another 3–4 minutes until the salmon is just cooked through. Set aside and keep warm.
Farro Grains
- 3
Rinse the farro under cold water. In a medium saucepan, bring 3 cups of water to a boil. Add the farro and salt, then reduce the heat and simmer for 25–30 minutes or until tender. Drain any excess water and set aside.
Vegetables
- 4
In a large skillet, heat olive oil over medium heat. Add asparagus and squash, and sauté for 4–5 minutes until just tender.
- 5
Add cherry tomatoes and cook for another 2 minutes until the tomatoes begin to soften. Season with salt and pepper. Remove from heat and set aside.
Lemon Broth
- 6
In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 7
Add vegetable broth, lemon juice, lemon zest, salt, and pepper. Bring to a simmer and cook for 5–7 minutes to allow flavors to meld. Keep warm until ready to serve.
Assembly
- 8
Spoon a bed of cooked farro onto each plate. Top with a portion of sautéed vegetables. Place a salmon fillet on top and spoon lemon broth around the base. Serve immediately.
