Salmon Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Rub each fillet with 1/2 tbs olive oil. Season both sides with kosher salt and black pepper (divide quantities evenly across fillets). Let rest at room temperature while you start other components, about 10 minutes.

Sear and finish

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil and place salmon fillets skin-side up to sear for 2 minutes until golden. Flip onto skin side and transfer skillet to oven. Roast 6–8 minutes for medium (internal temp ~125–130°F / 52–54°C) or until desired doneness. Remove from oven and let rest 3 minutes. If you prefer, while salmon rests spoon glaze over each fillet (see glaze step).

Bring 3 cups water or stock to a simmer in a medium saucepan. Add farro and a pinch of salt, cover partially, and simmer for 18–22 minutes for pearled farro until tender but slightly chewy. Drain any excess liquid and set aside, covered, for warmth.

While farro cooks, heat 1 tbs butter and 1 tsp olive oil in a skillet over medium heat. Add diced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Add minced garlic and thyme; cook 1 minute until fragrant.

Add drained farro to the skillet with onions and garlic. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Stir to combine and warm through 1–2 minutes. Finish with chopped parsley and remove from heat. Keep covered and warm until plating.

Place cubed butternut squash in a medium saucepan and add just enough water to cover the bottom (about 1/4"), or steam using a steamer basket. Bring to a simmer, cover, and cook until very tender when pierced with a fork, about 12–15 minutes.

Drain any excess water. In a blender or with an immersion blender, combine cooked squash, 2 tbs butter, 2 tbs heavy cream, nutmeg, 3/4 tsp salt and 1/4 tsp pepper. Purée until very smooth, scraping down sides as needed. Taste and adjust seasoning. Keep warm; if it thickens too much, thin with 1–2 tbs warm water or cream.

In a small nonreactive saucepan over medium heat, combine 3 tbs apple cider, 1.5 tbs Dijon mustard, 1 tbs apple cider vinegar, 1 tsp brown sugar and 1 tsp soy sauce. Bring to a gentle simmer and reduce until slightly thickened, about 3–5 minutes.

Remove from heat and swirl in 1 tbs cold butter until glossy and emulsified. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm. Reserve a small amount for glazing the salmon and a little extra to drizzle at plating.

On each plate spoon about 1/3 cup butternut squash purée and spread into a shallow pool. Spoon 3/4 cup onion & garlic farro next to the purée (adjust to portion and plate shape). Place a salmon fillet on top or slightly overlapping the farro so the glaze can run onto both components.

Brush or spoon 1/2–1 tbs cider Dijon glaze over each fillet and a little around the plate. Top with a small handful (about 1/4 cup) of pea shoots. Serve immediately with a lemon wedge for squeezing over the salmon.