Seared Salmon & Lemon-Caper Sauce

with Farro, Kale & Pickled Peppers

30 MIN

+$1.99/serving 2 Servings

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with Chicken Breasts

From the Test Kitchen

Simple pan-seared salmon gets a lift from a punchy sauce of lemon juice, capers, and garlic. It’s the perfect match for a hearty salad of warm farro tossed with sautéed kale and tangy-sweet pickled peppers.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less 45g Of Protein

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Semi-Pearled Farro
6 oz Kale
2 cloves Garlic
1 Lemon
½ oz Pickled Peppadew Peppers
1 Tbsp Capers
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

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 and 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. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Quarter and deseed the lemon. Roughly chop the peppers.

3 Cook the kale

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the lemon-caper sauce

Meanwhile, in a bowl, combine the chopped capers, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked kale, chopped peppers, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken and lemon-caper sauce. Enjoy!