Salmon and Vegetable Farro with Lemon-Parsley Sauce.

Today I cooked salmon with farro with lemon-parsley sauce. This recipe and ingredients came to me from Blue apron. I want to learn cook some fancy dishes for my husband, so I asked him to sign us up. I changed a few things while I was cooking slightly. I accidentally added all of the lemon juice and I usually boil water in a kettle, when I need boiled water for cooking, it’s faster that way.

Ingredients

Skin-On salmon fillets - 2
Garlic - 2 cloves
Pickled peppadew peppers - 1 oz
Semi-pearled farro - 1/2 cup
Parsley - 1 bunch
Lemon - 1
Capers - 1 Tbsp
Asparagus - 6 oz
Crushed Red Pepper Flakes - 1/4 tsp

Cook the farro

You will need to fill a medium pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Once water boiled, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Drain the water. Cover farro to keep warm.

Preparing the ingredients

Now you need to wash and dry the fresh produce. Snap off and discard the tough stem ends of the asparagus. Cut into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Finely grate the remaining clove into a paste, using a zester or the small side of a grater. Finely chop the parsley leaves and stems. Chop the capers, quarter and deseed the lemon. Roughly chop the peppers.

Cook the asparagus

In a medium pan heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces, season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you would like the dish to be (I added just a little pinch). Cook, stirring frequently, 1 to 2 minutes, or until softened.

Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through (I got distracted and cooked fish skin side up at first and then flipped , but fish still tasted good).

Making the sauce

Meanwhile, in a bowl, combine the chopped parsley, chopped capers, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the garlic paste as you'd like. Stir to combine. Taste, then season with salt and pepper if desired.

Finishing and serving your dish

To the pot of cooked farro, add the cooked asparagus, chopped peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine. Season with salt and pepper if desired. Serve the cooked fish over the finished farro. Top with the sauce. Bon appetite!

I cooked mashed potatoes for my kids, because they never tried farro before, and I didn’t want to them to be hungry if they didn’t like it.

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