Salmon Farro Bowl
Salmon Farro Bowl
Serves:
4 people
Cooking Time:
1 hour
Total Time:
1 hour
Ingredients
Slow Roasted Salmon:
- 1 pound fresh salmon
- Salt and pepper to taste
- ¼ cup Star Fine Foods Premium First Harvest Extra Virgin Olive Oil
- ½ stick butter
- 1 lemon, sliced
- ¼ of red onion, sliced
- 2 tablespoons capers
- 1 cup Bob’s Red Mill Organic Farro, cooked and cooled
- 1 cucumber, sliced
- 3 radishes, sliced
- ½ cup parsley, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- ¼ cup Star Fine Foods Premium First Harvest Extra Virgin Olive Oil
- 1 lemon, zested and juiced
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
Instructions
- Cook Bob’s Red Mill Organic Farro according to package directions and transfer to the fridge to let cool.
- Preheat oven to 325 degrees Fahrenheit. Season salmon with salt and pepper and set aside in a baking dish. Heat butter in a skillet over medium-high heat. Cook until butter starts to brown. Add Star Fine Foods Premium First Harvest Extra Virgin Olive Oil, sliced lemon, sliced red onion, and capers, and season with salt and pepper.
- Pour the butter mixture over the salmon and transfer to the oven. Bake for 12-15 minutes, depending on the thickness of the fish. Let salmon cool.
- Once the farro has cooled, add all ingredients in the salad ingredients and toss them together.
- To serve, divide farro salad among bowls and top with chunks of prepared salmon. Garnish with additional dill sprigs and enjoy with a glass of white wine.