FARRO WITH SALMON, CUCUMBER, RADICCHIO AND DILL
Salmon steams right over toasty farro, saving you from having to wash an extra pan. The silky fish and chewy grains get a refreshing lemony salad of cucumbers and radicchio on top, which is prepared while the farro cooks. Each bite goes from crunchy cool to warm and comforting, though the salad is also good room temperature or cold. If you don't like the bitter edge of radicchio, try thinly sliced endive or fennel instead. For a salty, creamy hit of flavor, sprinkle the top of the salad with crumbled feta.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, weeknight, grains and rice, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons of the oil in a large straight-sided skillet with a lid over medium heat. Add onion, sprinkle with salt and pepper, and cook, stirring often, until starting to turn clear, about 3 minutes. Add farro, sprinkle with salt, and cook, stirring, until the pan is dry and the farro smells toasty, about 2 minutes. Stir in 2 1/2 cups water. Bring to a boil, then cover skillet, reduce the heat to medium-low, and simmer for 20 minutes.
- Meanwhile, zest the lemon into a large bowl, then squeeze in its juice. Cut the cucumbers in quarters lengthwise, then slice into 1/2-inch slices crosswise (you should have 2 cups); add to the bowl. Quarter and core the radicchio, then thinly slice into 1/4-inch strips (you should have 3 cups); add to the bowl. Add dill, remaining 2 tablespoons oil and a pinch each of salt and pepper to the bowl, and toss until evenly coated.
- When the farro is done, season the salmon with salt and pepper. Uncover the farro. Most of the water should be absorbed and the grains should be al dente. Set the salmon on top of the farro in a single layer, skin side up if applicable. Cover and steam to desired doneness, 6 to 7 minutes for medium-rare. Remove from the heat. If your salmon has skin, grip a corner with a paper towel and peel off and discard; repeat with the remaining fillets. The skin should come off easily in a single piece.
- Divide the farro and salmon among bowls, flaking the salmon into pieces if you like, and top with the cucumber salad. Drizzle with olive oil and season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 46 grams, Carbohydrate 69 grams, Fat 72 grams, Fiber 11 grams, Protein 95 grams, SaturatedFat 15 grams, Sodium 1489 milligrams, Sugar 9 grams
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
More about "ferro island salmon recipes"
ROASTED SALMON AND FARRO BOWLS - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 45 minsServings 4Calories 392 per serving
- Preheat oven to 450°F. Line a 15x10-inch baking pan with foil. Cook farro with 1/4 tsp. of the salt according to package directions.
- Meanwhile, remove 1 tsp. zest and squeeze 1/4 cup juice from lemons. Place salmon in the prepared baking pan. Sprinkle with 2 tsp. of the oil, 1 clove of garlic, and 1/8 tsp. of the salt and pepper; rub in with your fingers. Sprinkle with 1/2 tsp. of the lemon zest and 1 Tbsp. of the juice. Bake 13 to 15 minutes or just until salmon flakes.
- Coat a large skillet with cooking spray; heat over medium-high. Add squash, the remaining 2 cloves of garlic, and 1/8 tsp. each of the salt and pepper. Cook about 7 minutes or until squash is crisp-tender and light brown, stirring occasionally. Remove from skillet. Add 2 tsp. of the oil to skillet; add mushrooms. Cook 7 minutes or just until mushrooms are tender. Return squash; heat through.
- For vinaigrette, in a small bowl whisk together shallot, parsley, capers, mustard, and the remaining 1/2 tsp. lemon zest, 3 Tbsp. juice, 2 tsp. oil, and 1/4 tsp. salt and pepper.
FAROE ISLAND SALMON - AUBREY'S KITCHEN
From aubreyskitchen.com
Ratings 9Category DinnerCuisine American, Faroe Islands, FaroeseTotal Time 13 mins
LEMON-HERB SALMON WITH CAPONATA & FARRO - EATINGWELL
From eatingwell.com
HOW TO COOK FARRO - RECIPES BY LOVE AND LEMONS
From loveandlemons.com
CAST IRON SKILLET SALMON VESUVIO - FEED YOUR SOUL TOO
From feedyoursoul2.com
GREEK SALMON SALAD RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
21 BEST FARRO RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
HOW TO COOK THE PERFECT FAROE ISLAND SALMON
From qvc.com
File Size 699KBPage Count 2
ROASTED FAROE ISLAND SALMON RECIPE - TODAY
From today.com
4.4/5 (51)Total Time 35 minsCategory Entrées
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
FAROE ISLAND SALMON - WHERE TO BUY & HOW TO COOK? (GUIDE) - UP …
From upicefishing.com
14 SALMON DINNER RECIPES FOR WEIGHT LOSS - EATINGWELL
From eatingwell.com
IN THE KITCHEN: FAROE ISLAND SALMON | WPRI.COM
From wpri.com
OUR FAVORITE SALMON RECIPES | THE TABLE BY HARRY & DAVID
From harryanddavid.com
SALT AND SUGAR CURED FAROE ISLANDS SALMON | RECIPE - YOUTUBE
From youtube.com
CRISPY PAN SEARED SALMON RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
ASIAN FARRO MEDLEY WITH SALMON - SKINNYTASTE
From skinnytaste.com
RECIPE: FARRO BOWL WITH CRISPY SALMON AND TOASTED …
From thekitchn.com
FAROE ISLANDS SALMON WITH MISO SESAME GINGER GLAZE RECIPE
From marketdistrict.com
MEDITERRANEAN BAKED SALMON WITH TOMATOES, OLIVES, & CAPERS
From camillestyles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love