Crispy Skin Salmon & Vegetable Farro

with Ancho-Honey Sauce & Lime Sour Cream

40 MIN

+$0.99/serving 2 Servings

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with Shrimp

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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Dietary Information

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

Carb Conscious 600 Calories or Less Nutritionist's Pick

Nutrition

PER SERVING
Calories

420 Cals (est.)

fresh

ingredients

10 oz Shrimp (Peeled & Deveined)
½ cup Semi-Pearled Farro
1 Poblano Pepper
1 Lime
2 cloves Garlic
4 oz Grape Tomatoes
¼ cup Sour Cream
2 tsps Honey
1 Tbsp Ancho Chile Paste

step-by-step

instructions

Cook Along

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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). 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 of zest (or 2 teaspoons for 4 servings). Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands 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, the juice of 2 lime wedges (or 4 wedges for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

3 Cook the pepper

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s); 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 shrimp

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Turn off the heat.

5 Finish the farro & serve your dish

To the bowl of cooked pepper(s) 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 cooked fish, ancho-honey sauce, and lime sour cream. Enjoy!