Crispy Skin Salmon with Risotto-Style Farro & Mushrooms

Crispy Skin Salmon

with Risotto-Style Farro & Mushrooms

45 MIN
4 Servings
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From the Test Kitchen

This sophisticated dish features crispy, oregano-seasoned salmon fillets served over a bed of hearty farro—cooked slowly like risotto for incredibly rich flavor and smooth texture.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Crispy Skin Salmon with Risotto-Style Farro & Mushrooms
Title
  • 4 Skin-On Salmon Fillets
  • 1 cup Semi-Pearled Farro
  • 15 oz Baby Bok Choy
  • 2 cloves Garlic
  • ½ lb Mushrooms
  • 1 Shallot
  • ¼ cup Mascarpone Cheese
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Verjus Blanc
  • 2 Tbsps Butter
  • 2 Tbsps Vegetable Demi-Glace
  • 1 tsp Whole Dried Oregano
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients
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.

Start the farro
2 Start the farro

In a medium pot, heat 1 tablespoon 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, 2 to 3 minutes, or until toasted and fragrant. Add the verjus (carefully, as the liquid may splatter) and demi-glace. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Add the sliced bok choy stems and 4 cups of water; season with salt and pepper. Cook, stirring frequently, 27 to 29 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat.

Cook the mushrooms
3 Cook the mushrooms

Once the farro has cooked about 10 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon 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.Wipe out the pan.

Cook the fish
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 1 tablespoon 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.* Turn off the heat.

*An instant-read thermometer should register 145°F.

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

To the pot of cooked farro, add the cooked mushrooms, sliced bok choy leaves, butter, and mascarpone. Season with salt and pepper; stir to combine. 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

Prepare the ingredients
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 1 tablespoon 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, 2 to 3 minutes, or until toasted and fragrant. Add the verjus (carefully, as the liquid may splatter) and demi-glace. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Add the sliced bok choy stems and 4 cups of water; season with salt and pepper. Cook, stirring frequently, 27 to 29 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat.

Start the farro
Cook the mushrooms
3 Cook the mushrooms

Once the farro has cooked about 10 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon 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.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 1 tablespoon 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.* Turn off the heat.

*An instant-read thermometer should register 145°F.

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

To the pot of cooked farro, add the cooked mushrooms, sliced bok choy leaves, butter, and mascarpone. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish (skin side up) over the finished farro. Enjoy!

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