Salmon Recipe
Farro. Carrot. Beet. Kale. Lemon-dill beurre blanc. Marinated fennel.
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Ingredients
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Grains
Vegetables
Fish
Sauce
Method
Preparation
Cook the Farro
In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce heat to low, cover, and simmer for 30-35 minutes until the farro is tender. Drain any excess water and set aside.
Prepare the Vegetables
Peel and slice the carrots into thin rounds. Peel and dice the beet into small cubes. Remove the stems from the kale, chop it roughly, and rinse it under cold water. Thinly slice the fennel bulb and set aside.
Cooking
Cook the Salmon
Preheat the oven to 400°F (200°C). Place the salmon fillets on a lined baking sheet. Season with salt and pepper to taste. Bake in the oven for 12-15 minutes until cooked through and flaky.
Prepare the Lemon-Dill Beurre Blanc
In a saucepan, combine 1/2 cup of white wine with 2 tablespoons of lemon juice and simmer until reduced by half. Lower the heat and whisk in 1 cup of unsalted butter, a few pieces at a time until melted and emulsified. Stir in 2 tablespoons of fresh dill and season with salt and pepper to taste.
Sauté the Vegetables
In a skillet over medium heat, add a tablespoon of olive oil. Add the sliced fennel and carrots, and sauté for about 5-7 minutes until they soften. Add the beet cubes and kale, cooking for an additional 3-5 minutes until the kale wilts.
Plating
Assemble the Dish
On a plate, create a bed of farro. Top with the sautéed vegetables, followed by the baked salmon fillet. Drizzle with the lemon-dill beurre blanc sauce and serve immediately.