Last week I wrote my first Fish on Friday post. We devoured fish tacos with rice & pinto beans. Last night we enjoyed sesame crusted seared salmon with farro primavera. It was divine. Something about sesame seeds and wild salmon is magical. Try it - ASAP!
Farro is a grain, kind of like a wheatberry, used often in Italian cooking. I love Farro. It can be made into a tabbouleh salad, a risotto, among numerous other delicious dishes. Yesterday I soaked the farro or a few hours in water before cooking it. If I was going to make a risotto, I wouldn't have soaked it as long. Importance here: soaking farro = shorter active cooking time.
Ingredients: 1 salmon filet, patted dry 1 1/2 cups of farro, soaked for 2 hours in room temp water 1 leek, cleaned & sliced into half moons 1 package of shiitake mushrooms, sliced - stems removed & composted 1 bunch of asparagus, rinsed, chopped - ends removed & composted 1 package of pea shoots, rinsed & chopped 2-3 cups of vegetable stock 1/2 cup toasted sesame seeds 1/2 cup of freshly grated parmeasean cheese A couple of pats of butter A glug or two of olive oil 1/2 tsp dried thyme Salt & Pepper Garnish: dried tomato flakes, truffle salt or porcini salt
Method: - soaking the farro is important, don't skip this step - in a large pot, melt butter & olive oil - add (to the pot) the mushrooms, let them brown 5-6 mins - add leeks, cook a few mins then deglaze the pan with veg stock, salt the veg - add asparagus, farro, thyme, & the remaining stock - cover the pot & bring to a simmer, drop heat and stir occasionally - pat the salmon dry, (with paper towels) season with salt & pepper and coat with sesame seeds (both sides) - melt butter and olive oil in a sauté pan - when the sauté panis hot, gently place the salmon into the pan, depending on the thickness, cook 3-5 mins per side on medium/high - turn back to the farro, add the pea shoots, stir in the cheese, and check for seasoning. Put the lid back on but turn off the burner. - when the fish is done, plate it up, garnish with something yummy and eat eat eat!
Aside from the 2 hour farro soaking time, this came together really quickly...in less than 30 mins. It stores well to. I see farro for lunch in the near future! As for the garnishes, both of the mushroom salts were gifts - oddly enough from someone that doesn't like mushrooms - and they last years. The dried tomato flakes were made during my summer canning days, but I think you can buy them at Williams Sonoma these days.
Upcoming Friday Meals: Friday 3/9 - Cajon Shrimp w/ Rice & Beans Friday 3/16 - Fish & Chips w/ Mushy Peas Friday 3/30 - Mahi Mahi w/ Chimmichurri Sauce & Mushroom Orzo Friday 4/6 - TBD Since we'll be visiting with family