Pastrami-Spiced Salmon with Pickled Beet Relish & Cauliflower-Farro Salad

Pastrami-Spiced Salmon

with Pickled Beet Relish & Cauliflower-Farro Salad

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving

Rich and robust, salmon is an ideal partner for bold spice blends. Tonight, we’re seasoning ours with the classic, distinctive flavors of pastrami—including coriander, bay leaf and black pepper. Grated golden beets and raisins, transformed into a crowd-pleasing relish, bring a welcome tangy sweetness to every bite. And for our irresistibly creamy salad, we’re teaming up roasted cauliflower with similarly nutty farro. (Chefs, depending on what’s freshest near you, your cauliflower may be white, green, orange or purple.)

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the cauliflower core; cut the head into small florets. Peel the beets and grate on the large side of a box grater. Peel and small dice the shallot. Thinly slice the chives.

Roast the cauliflower:
2 Roast the cauliflower:

Place the cauliflower on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Cook the farro:
3 Cook the farro:

While the cauliflower roasts, add the farro to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Pickle the beets:
4 Pickle the beets:

While the farro cooks, in a large pan (nonstick, if you have one), combine the beets, shallot, raisins, sugar, ¾ of the vinegar and ½ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 5 to 6 minutes, or until the beets have softened and the liquid is slightly reduced in volume. Transfer to a bowl and set aside to cool for at least 10 minutes. Rinse and wipe out the pan.

Cook the salmon:
5 Cook the salmon:

While the beets cool, pat the salmon fillets dry with paper towels; season both sides with salt, pepper and as much of the spice blend as you’d like. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 3 to 4 minutes on the first side, or until the skin is crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Remove from heat.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Add the roasted cauliflower, yogurt and remaining vinegar to the pot of cooked farro. Drizzle with 2 teaspoons of olive oil and stir to thoroughly combine; season with salt and pepper to taste. Transfer the salad and cooked salmon fillets to a serving dish. Top the fillets with some of the pickled beets (draining before adding). Serve with the remaining pickled beets on the side. Garnish with the chives. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the cauliflower core; cut the head into small florets. Peel the beets and grate on the large side of a box grater. Peel and small dice the shallot. Thinly slice the chives.

2 Roast the cauliflower:

Place the cauliflower on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the cauliflower:
3 Cook the farro:

While the cauliflower roasts, add the farro to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Pickle the beets:

While the farro cooks, in a large pan (nonstick, if you have one), combine the beets, shallot, raisins, sugar, ¾ of the vinegar and ½ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 5 to 6 minutes, or until the beets have softened and the liquid is slightly reduced in volume. Transfer to a bowl and set aside to cool for at least 10 minutes. Rinse and wipe out the pan.

Pickle the beets:
Cook the salmon:
5 Cook the salmon:

While the beets cool, pat the salmon fillets dry with paper towels; season both sides with salt, pepper and as much of the spice blend as you’d like. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 3 to 4 minutes on the first side, or until the skin is crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Remove from heat.

6 Make the salad & serve your dish:

Add the roasted cauliflower, yogurt and remaining vinegar to the pot of cooked farro. Drizzle with 2 teaspoons of olive oil and stir to thoroughly combine; season with salt and pepper to taste. Transfer the salad and cooked salmon fillets to a serving dish. Top the fillets with some of the pickled beets (draining before adding). Serve with the remaining pickled beets on the side. Garnish with the chives. Enjoy!

Make the salad & serve your dish: