Salsa Verde Shrimp & Farro

with Tomatoes & Pickled Peppers

15 MIN

+$0.99/serving 4 Servings

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with Salmon

From the Test Kitchen

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! For this quick and easy grain bowl, you'll suatée plump shrimp with tomatoes, currants, and red pepper flakes for a touch of heat, and perch it all atop a mound of salsa verde-dressed farro. A garnish of pickled peppers adds bursts of flavor and color in every bite.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
20 oz Cooked Farro
½ lb Grape Tomatoes
1 oz Sweety Drop Peppers
⅔ cup Salsa Verde
4 Tbsps Dried Currants
½ tsp Crushed Red Pepper Flakes
2 Tbsps Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

step-by-step

instructions

Cook Along

1 Prepare the tomatoes

Wash, dry, and halve the tomatoes.

2 Cook the salmon

Pat the salmon dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

3 Cook the tomatoes

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes, currants, 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, 2 to 3 minutes, or until slightly softened. Turn off the heat.

4 Finish the farro & serve your dish

Meanwhile, cut a 1-inch vent in the package of farro. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add the salsa verde and season with salt and pepper; stir to combine. Serve the finished farro topped with the cooked tomatoes and cooked salmon. Garnish with the peppers. Enjoy!