Salmon & Salsa Verde with Farro, Sweet Corn & Basil Pesto

Salmon & Salsa Verde

with Farro, Sweet Corn & Basil Pesto

40 MIN
4 Servings
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From the Test Kitchen

We’re making an easy Italian salsa verde from scallions, parsley, and capers to give simple, pan-seared salmon a fresh lift.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Salmon & Salsa Verde with Farro, Sweet Corn & Basil Pesto
Title
  • 4 Skin-On Salmon Fillets
  • 1 cup Semi-Pearled Farro
  • ½ lb Grape Tomatoes
  • 4 Scallions
  • 1 clove Garlic
  • 2 ears Of Corn
  • 1 bunch Parsley
  • 1 Tbsp Capers
  • ⅓ cup Basil Pesto
  • 1 Tbsp Rice Vinegar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems. Roughly chop the capers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

Cook the farro
2 Cook the farro

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the fish
3 Cook the fish

Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick,  if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

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

Cook the corn & finish the farro
4 Cook the corn & finish the farro

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro. Add the seasoned tomatoes, pesto, half the vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Make the salsa verde & serve your dish
5 Make the salsa verde & serve your dish

Meanwhile, in a bowl, combine the chopped parsley, chopped capers, sliced white bottoms of the scallions, remaining vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished farro. Top the fish with the salsa verde. Garnish with the sliced green tops of the scallions. Enjoy!  

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems. Roughly chop the capers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).

2 Cook the farro

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro
Cook the fish
3 Cook the fish

Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick,  if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

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

4 Cook the corn & finish the farro

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro. Add the seasoned tomatoes, pesto, half the vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Cook the corn & finish the farro
Make the salsa verde & serve your dish
5 Make the salsa verde & serve your dish

Meanwhile, in a bowl, combine the chopped parsley, chopped capers, sliced white bottoms of the scallions, remaining vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished farro. Top the fish with the salsa verde. Garnish with the sliced green tops of the scallions. Enjoy!  

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