Crispy Skin Salmon with Salsa Verde & Farro Salad
Amanda Freitag

Crispy Skin Salmon

with Salsa Verde & Farro Salad

Group Created with Sketch. 30 min
Carb Conscious Mediterranean Diet i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 810 Cals/serving
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Blue Apron is thrilled to partner with Chef and TV personality Amanda Freitag for six weeks, highlighting her love of classic, comforting dishes coupled with fun and easy-to-follow techniques.
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fresh
ingredients
Crispy Skin Salmon with Salsa Verde & Farro Salad
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Semi-Pearled Farro
  • 1 Zucchini
  • 1 Red Onion
  • 2 cloves Garlic
  • 1 Lemon
  • ⅓ cup Salsa Verde
  • 1½ Tbsps Golden Raisins
  • 1 oz Castelvetrano Olives
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
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. Cover to keep warm. 

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Quarter and deseed the lemon.

Cook the vegetables
3 Cook the vegetables

Drain the rehydrated raisins. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini, 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 occasionally, 3 to 4 minutes, or until the vegetables are browned and softened. Turn off the heat. Stir in the drained raisins and chopped olives. Transfer to a bowl and 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 with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium 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 browned and cooked through.* 

*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 vegetables, lemon zest, and the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish. Drizzle with the salsa verde. Serve the remaining lemon wedges on the side. Enjoy!

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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. Cover to keep warm. 

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Quarter and deseed the lemon.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

Drain the rehydrated raisins. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini, 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 occasionally, 3 to 4 minutes, or until the vegetables are browned and softened. Turn off the heat. Stir in the drained raisins and chopped olives. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium 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 browned and cooked through.* 

*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 vegetables, lemon zest, and the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish. Drizzle with the salsa verde. Serve the remaining lemon wedges on the side. Enjoy!