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Seared Salmon
with Roasted Broccoli & Farro Salad
Cook Time
20-30mins
Makes
4 Servings
Nutrition
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Check back soon for nutritional information.
Chefs, there’s honey mustard, and then there’s the gourmet honey-mustard sauce we’re making for our seared salmon. We’re combining honey and Dijon mustard with parsley, red wine vinegar-marinated shallot and olive oil. Then we’re spooning the flavorful sauce over flaky, pan-seared fillets, coated in warming spices. Sweet and tart, the well-balanced sauce makes for the perfect condiment. A salad of roasted broccoli and warm farro rounds out this wholesome meal.
Tools from the Test Kitchen
Ingredients
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-
4 Skin-On Salmon Fillets
- ¾ Cup Semi-Pearled Farro
- 2 Ounces Arugula
- 1 Pound Broccoli
-
1 Lemon
- 1 Bunch Parsley
-
2 Tablespoons Red Wine Vinegar
-
1 Shallot
-
1 Tablespoon Dijon Mustard
-
1 Tablespoon Honey
-
1 Tablespoon Salmon & Farro Spice Blend (Ground Coriander, Ground Fennel, Ground Cardamom, Smoked Paprika & Ground Nutmeg)
Instructions
1
Cook the farro:
Heat a large pot of salted water to boiling on high. Once boiling, add the farro. Cook 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the farro cooks, preheat the oven to 475°F. Wash and dry the fresh produce. Cut the broccoli into bite-sized florets. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Quarter and deseed the lemon. Peel and mince the shallot; place in a medium bowl with the vinegar.
3
Roast the broccoli:
While the farro continues to cook, place the broccoli on a sheet pan. Drizzle with olive oil; season with salt, pepper and half the spice blend. Arrange in a single, even layer. Roast, stirring halfway through, 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Make the honey-mustard sauce:
While the broccoli roasts, add the honey, mustard and parsley to the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
5
Cook the salmon:
While the broccoli continues to roast, pat the salmon fillets dry with paper towels; season on both sides with salt, pepper and the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fillets, skin sides up. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a serving dish.
6
Make the salad & serve your dish:
Add the arugula, roasted broccoli and the juice of 2 lemon wedges to the pot of cooked farro. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Top the cooked salmon fillets with the honey-mustard sauce. Garnish with the remaining lemon wedges. Enjoy!
1
Cook the farro:
Heat a large pot of salted water to boiling on high. Once boiling, add the farro. Cook 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the farro cooks, preheat the oven to 475°F. Wash and dry the fresh produce. Cut the broccoli into bite-sized florets. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Quarter and deseed the lemon. Peel and mince the shallot; place in a medium bowl with the vinegar.
3
Roast the broccoli:
While the farro continues to cook, place the broccoli on a sheet pan. Drizzle with olive oil; season with salt, pepper and half the spice blend. Arrange in a single, even layer. Roast, stirring halfway through, 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Make the honey-mustard sauce:
While the broccoli roasts, add the honey, mustard and parsley to the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
5
Cook the salmon:
While the broccoli continues to roast, pat the salmon fillets dry with paper towels; season on both sides with salt, pepper and the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fillets, skin sides up. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a serving dish.
6
Make the salad & serve your dish:
Add the arugula, roasted broccoli and the juice of 2 lemon wedges to the pot of cooked farro. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Top the cooked salmon fillets with the honey-mustard sauce. Garnish with the remaining lemon wedges. Enjoy!
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