Crispy Skin Salmon with Salsa Verde & Farro Salad

Crispy Skin Salmon

with Salsa Verde & Farro Salad

30 MIN
$14.94/serving 2 Servings
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  • with Sea Scallops
    with 10 oz Sustainably Sourced Wild Caught Sea Scallops
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Sea Scallops

    From the Test Kitchen

    This hearty dish highlights rich, crispy-skin trout fillets, which we're serving over a bed of farro mixed with zucchini, shallot, and golden raisins for pops of sweetness. It's all topped with a drizzle of our herbaceous salsa verde for bright, punchy flavor.

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    • Nutrition
    • Calories
      620 Cals (est.)
    Crispy Skin Salmon with Salsa Verde & Farro Salad
    • 10 oz Sea Scallops
    • ½ cup Semi-Pearled Farro
    • 1 Zucchini
    • 2 cloves Garlic
    • ⅓ cup Salsa Verde
    • 1 Lemon
    • 1½ Tbsps Golden Raisins
    • 1 oz Castelvetrano Olives
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Shallot

    Tips from Home Chefs

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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. 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. Peel and thinly slice the shallot. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. 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 shallot; 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 scallops

    Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

    Cook the scallops
    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 scallops. Drizzle with the salsa verde. Serve the remaining lemon wedges on the side. Enjoy!

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