Pan Roasted Scottish Salmon Recipe
over Farro with Sautéed Spinach, Sundried Tomatoes, Capers, and Garlic Cream Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Farro
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 30 minutes or until farro is tender. Drain any excess water and set aside.
- 2
Cook the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add spinach and cook until wilted, about 3-4 minutes. Stir in sundried tomatoes and capers, cooking for an additional 2 minutes. Season with salt and pepper, then remove from heat.
- 3
Pan Roast the Salmon
In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until golden brown. Flip the salmon and cook for another 4-5 minutes or until cooked through.
- 4
Make the Garlic Cream Sauce
In a small saucepan, bring the heavy cream to a simmer over medium heat. Add minced garlic and cook for about 3-4 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- 5
Assemble the Dish
On each plate, place a serving of farro, top with the sautéed spinach mixture, and place a salmon fillet on top. Drizzle with garlic cream sauce and serve immediately.