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Crispy Skin Salmon
with Risotto-Style Farro & Mushrooms
45 MIN
2 Servings
From the Test Kitchen
For four weeks, Blue Apron is delighted to partner with Edouardo Jordan, Seattle-based chef and restaurant owner, whose mission is to nourish the community with Southern-focused dishes and education through culinary history. This sophisticated dish features crispy, oregano-seasoned salmon fillets served over a bed of hearty farro—toasted and cooked slowly with aromatics for incredibly rich flavor and smooth texture similar to that of risotto.
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NutritionPER SERVING
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Calories800 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Semi-Pearled Farro
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10 oz Baby Bok Choy
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2 cloves Garlic
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4 oz Mushrooms
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1 Shallot
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2 Tbsps Mascarpone Cheese
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1 Tbsp Verjus Blanc
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2 Tbsps Butter
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2 Tbsps Balsamic Vinegar
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1 tsp Whole Dried Oregano
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. Thinly slice the mushrooms.
2
Start the farro
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot, half the chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Add the sliced bok choy stems and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat.
3
Cook the mushrooms
Once the farro has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are coated. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the fish
Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons 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 lightly browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the cooked mushrooms, chopped bok choy leaves, butter, and mascarpone. Season with salt and pepper. Stir until combined and the bok choy leaves are wilted. Taste, then season with salt and pepper if desired. Serve the cooked fish (skin side up) over the finished farro. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. Thinly slice the mushrooms.
2
Start the farro
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot, half the chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Add the sliced bok choy stems and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat.
3
Cook the mushrooms
Once the farro has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are coated. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the fish
Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons 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 lightly browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the cooked mushrooms, chopped bok choy leaves, butter, and mascarpone. Season with salt and pepper. Stir until combined and the bok choy leaves are wilted. Taste, then season with salt and pepper if desired. Serve the cooked fish (skin side up) over the finished farro. Enjoy!
Tips from Home Chefs
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