Restaurants›Talula's Garden›Seared Salmon Recipe

Seared Salmon Recipe

Inspired by Talula's Garden
Time1h 25m
Serves4

farro, pistachios, honey glazed beets, golden raisins, kale crisps & candied lemon-herb vinaigrette

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Farro

Rinse the farro under cold water and cook it in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until tender. Drain and set aside.

2

Roast the Beets

Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes or until tender. Allow to cool, then peel and cut into wedges. Drizzle with honey and set aside.

3

Toast the Pistachios

In a dry skillet over medium heat, toast the pistachios for about 5 minutes until fragrant. Set aside.

4

Prepare the Kale Crisps

Toss the kale leaves with olive oil, salt, and pepper. Spread them on a baking sheet and bake at 350°F (175°C) for about 15 minutes, until crispy.

5

Make the Vinaigrette

In a small bowl, whisk together the juice of the lemon, chopped fresh herbs, olive oil, salt, and pepper to taste. Set aside.

6

Sear the Salmon

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Sear the salmon for about 4-5 minutes on each side or until cooked to your liking.

7

Assemble the Dish

On each plate, create a bed of farro, top with roasted beets, toasted pistachios, golden raisins, and place the seared salmon on top. Garnish with kale crisps and drizzle with lemon-herb vinaigrette.