Salmon Fa Recipe

Prepare squash

Preheat oven to 425°F (220°C). Halve the butternut squash lengthwise, scoop out seeds, then brush cut sides with 1 tbs olive oil and a pinch of salt and pepper. Place cut-side down on a rimmed baking sheet lined with foil. Roast 30–35 minutes until very tender and caramelized at edges.

Grill for smoky flavor (optional)

If you want additional grill flavor, after roasting, brush the cut surfaces with remaining 1 tbs olive oil and place, cut-side down, on a hot preheated grill (or cast-iron grill pan) for 3–4 minutes until char marks appear. Remove and let cool slightly.

Purée

Scoop flesh into a blender or food processor with 1 tbs butter, 1 tsp maple syrup, nutmeg, 1/2 tsp salt and 1/4 tsp pepper. Blend until very smooth, adding 1–2 tbs water if needed to reach a spoonable puree. Taste and adjust seasoning. Keep warm.

Rinse and cook farro

Rinse 1.5 cups pearled farro under cold water. In a medium saucepan, bring 4 cups stock to a simmer. Add farro, cover, and simmer gently for 18–22 minutes until tender but chewy. Drain any excess liquid and set aside, covered, to keep warm.

Sauté aromatics

While farro cooks, heat 1 tbs olive oil and 2 tbs butter in a large skillet over medium heat. Add the diced onion and a pinch of salt. Cook 6–8 minutes until translucent and beginning to caramelize. Add minced garlic and thyme; cook 30–60 seconds until fragrant, taking care not to burn the garlic.

Combine and finish

Add the cooked farro to the skillet with the onions and garlic. Stir to combine and heat through 1–2 minutes. Stir in 1 tbsp grated Parmesan, 1 tsp salt (adjust to taste) and 1/2 tsp black pepper. Remove from heat and keep warm.

Reduce cider

In a small saucepan, bring 1 cup apple cider to a simmer over medium heat. Add 2 tbs brown sugar, 1 tsp apple cider vinegar and 1 tsp soy sauce. Simmer briskly until reduced to a syrupy consistency and coats the back of a spoon, about 10–12 minutes.

Thicken and finish

Mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry. Off heat, whisk a little of the hot cider into the slurry to temper, then return to the saucepan and simmer 30–60 seconds until glossy and slightly thickened. Whisk in 1 tbs cold butter and 1/8 tsp salt for sheen and balanced flavor. Keep warm; glaze will thicken as it cools—reheat gently if needed.

Preheat and dry

Pat the salmon fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper. Lightly brush the flesh with 2 tbs olive oil. Let sit at room temperature 10–15 minutes while other components finish.

Cook salmon (pan-sear and finish)

Heat a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently for 10 seconds to prevent curling. Cook 4–5 minutes skin-side down until skin is crisp and salmon is cooked about two-thirds of the way up the fillet. Flip and cook 1–2 minutes more for medium (internal temp ~125–130°F / 52–54°C). Remove from pan and rest 2–3 minutes. (Alternatively, finish in a 400°F oven 4–6 minutes if fillets are thick.)

Glaze salmon

Brush the warm cider glaze over the cooked salmon fillets right before serving, or spoon a little over the top on the plate.

On each plate, spoon a generous smear (about 1/3 cup) of warm butternut purée. Top with a 1/2 cup scoop of onion-garlic farro to one side of the smear. Place a glazed salmon fillet over or beside the farro. Drizzle 1–2 tbs more cider glaze over the salmon and around the plate as desired. Finish with chopped parsley or chives, a light drizzle of extra virgin olive oil, lemon wedges, and an additional pinch of flaky salt on the salmon skin if desired.

Serve immediately while everything is warm.