Ancho-Honey Salmon with Farro & Lime Sour Cream

Ancho-Honey Salmon

with Farro & Lime Sour Cream

35 MIN
+$1.95/serving 2 Servings
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Chicken Breasts

    From the Test Kitchen

    The flavor-packed sauce for our flaky seared salmon is made from a simple trio of sweet honey, fresh lime juice, and spicy ancho chile paste, which is perfectly accompanied by a hearty farro salad and zesty sour cream.

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    • Nutrition
      PER SERVING
    • Calories
      470 Cals (est.)
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    fresh
    ingredients
    Ancho-Honey Salmon with Farro & Lime Sour Cream
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Semi-Pearled Farro
    • 1 Lime
    • 1 Poblano Pepper
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • ¼ cup Sour Cream
    • 2 tsps Honey
    • 1 Tbsp Ancho Chile Paste
    Cook the farro
    1 Cook the farro

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and lime zest; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), chile paste, and the juice of 2 lime wedges. Season with salt and pepper.

    Cook the pepper
    3 Cook the pepper

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Finish the farro & serve your dish
    5 Finish the farro & serve your dish

    To the bowl of cooked pepper and tomatoes, add the cooked farro, the juice of the remaining lime wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced chicken, ancho-honey sauce, and lime sour cream. Enjoy!

    Tips from Home Chefs

    Cook the farro
    1 Cook the farro

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and lime zest; season with salt and pepper. In a separate bowl, whisk together the honey (kneading the packet before opening), chile paste, and the juice of 2 lime wedges. Season with salt and pepper.

    Prepare the ingredients
    Cook the pepper
    3 Cook the pepper

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

    4 Cook the chicken

    Pat the chicken 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Finish the farro & serve your dish
    5 Finish the farro & serve your dish

    To the bowl of cooked pepper and tomatoes, add the cooked farro, the juice of the remaining lime wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced chicken, ancho-honey sauce, and lime sour cream. Enjoy!

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