Pan-Seared Salmon with Farro and Peas

Flaky salmon fillets sit atop a colorful farro and vegetable medley, complemented by a zesty herb-and-buttermilk dressing—perfect for an elegant yet healthy dinner.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Salmon

4 (4- to 6-ounce) skin-on fresh salmon fillet portions

¼ cup apricot preserves, warmed

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

2 tablespoons olive oil, divided

2 teaspoons peeled and grated gingerroot

½ teaspoon coarse kosher salt

¼ teaspoon coarse-ground black pepper

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Farro-Vegetable Bed

1 (8.8-ounce) package quick-cooking Italian farro

4 ounces green beans

Red radishes, blanched whole and thinly sliced, for garnish

4 ounces sugar snap peas, halved lengthwise

1 cup grilled artichoke hearts, drained and quartered

Pea tendril microgreens, for garnish

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Dressing

¼ cup extra-virgin olive oil

¼ cup buttermilk

2 tablespoons finely chopped fresh parsley

2 tablespoons fresh lemon juice

1 tablespoon finely chopped fresh chives

2 teaspoons honey

½ teaspoon coarse kosher salt

¼ teaspoon coarse-ground black pepper

Directions

For salmon, pat salmon dry with paper towels. Place in large resealable plastic bag. In small bowl, mix warmed apricot preserves, vinegar, lemon juice, 1 tablespoon olive oil and gingerroot. Pour over salmon; seal bag. Marinate in refrigerator for 30 minutes to 1 hour, turning bag occasionally.
Meanwhile, for farro, cook farro according to package directions; set aside to cool.
For vegetables, bring a large saucepan of water to boil. Add green beans and whole radishes. Cook, uncovered, for 1 minute. Add sugar snap peas; cook for 1 to 2 minutes more or until vegetables are crisp-tender and brightly colored; drain. Transfer to a bowl of ice water to quickly cool. Drain well; pat dry with paper towels. Split sugar snap peas lengthwise in half, if desired.
For dressing, in a small bowl, whisk together olive oil, buttermilk, parsley, lemon juice, chives, honey, salt and pepper. Cover and refrigerate.
To cook salmon, remove salmon from marinade; discard marinade. In a large nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Place salmon in hot skillet with skin sides down. Cook for 5 to 8 minutes or until salmon flakes easily with fork (145°F), turning halfway through. Transfer to cutting board or plate. Remove and discard skin. Season with salt and black pepper.
Spread farro on a large serving platter. Top with beans, sugar snap peas and grilled artichoke hearts. Arrange salmon on top. Garnish with pea tendril microgreens and radish slices, if desired. Serve with dressing.