Blackened Salmon Filet Recipe
Warm Farro & Kale, Pickled Red Cabbage, Sorghum-Mustard Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pickled Cabbage
In a bowl, combine the sliced red cabbage with white vinegar. Let it marinate for at least 30 minutes.
- 2
Cook the Farro
In a pot, cook the farro according to package instructions. Typically, this requires boiling it in water for about 25 minutes until tender. Drain and set aside.
- 3
Sauté the Kale
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped kale and sauté until wilted, about 5-7 minutes. Season with salt and pepper to taste.
- 4
Cook the Salmon
Rub the salmon fillets with cajun seasoning, salt, and pepper. In another skillet, heat the remaining olive oil over medium-high heat. Add the salmon skin-side down and cook for about 5-6 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
- 5
Make the Sorghum-Mustard Sauce
In a small bowl, mix together the sorghum syrup and dijon mustard until well combined.
- 6
Assemble the Dish
On each plate, serve a portion of warm farro, topped with sautéed kale. Place the blackened salmon filet on top and garnish with pickled red cabbage. Drizzle the sorghum-mustard sauce over the salmon.