Cajun-Style Pork & Farro Salad with Pepper Sour Cream

Cajun-Style Pork & Farro Salad

with Pepper Sour Cream

30 MIN
+$4.99/serving 4 Servings
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    From the Test Kitchen

    To contrast the bold, vibrant flavors of the Cajun spice blend featured in this dish, we’re topping seared pork with a combo of sour cream and peppadew peppers—a pickled variety beloved for their tangy-sweet flavor and vivid red color.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Cajun-Style Pork & Farro Salad with Pepper Sour Cream
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Semi-Pearled Farro
    • 4 ears Of Corn
    • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
    • 2 Scallions
    • 2 cloves Garlic
    • 4 stalks Celery
    • 2 Tbsps Hot Sauce
    • ½ cup Sour Cream
    • 1 oz Pickled Peppadew Peppers
    Cook the farro
    1 Cook the farro

    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 and return to the pot.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Small dice the celery. Remove any husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the diced celery and corn kernels. Roughly chop the peppers; place in a separate bowl. Add the sour cream; season with salt and pepper. Stir to combine.

    Cook the salmon
    3 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a large pan (nonstick, if you have one), 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up. Cover with foil to keep warm.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the prepared celery and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.

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

    To the pot of cooked farro, add the cooked vegetables and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish and pepper sour cream. Garnish with the sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    Cook the farro
    1 Cook the farro

    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 and return to the pot.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Small dice the celery. Remove any husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the diced celery and corn kernels. Roughly chop the peppers; place in a separate bowl. Add the sour cream; season with salt and pepper. Stir to combine.

    Prepare the ingredients
    Cook the salmon
    3 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a large pan (nonstick, if you have one), 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up. Cover with foil to keep warm.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the prepared celery and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.

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

    To the pot of cooked farro, add the cooked vegetables and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish and pepper sour cream. Garnish with the sliced green tops of the scallions. Enjoy! 

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