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Seared Salmon over Farro
with Dates, Zucchini, & Garlic Labneh
Customer Favorite
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Time35 min
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Servings2
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NutritionEst. 710 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Sweet, dried Medjool dates—known for their rich, caramel flavor—are a sweet surprise dotted amongst a savory farro and vegetable medley. A creamy, garlicky labneh sauce is the perfect topping to simply-seasoned salmon that sits on top of the grain salad.
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Semi-Pearled Farro
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6 oz Carrots
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2 cloves Garlic
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1 Zucchini
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2 oz Dried Medjool Dates
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¼ cup Labneh Cheese
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1 Tbsp Sherry Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
1
Cook the farro:
Fill a medium pot with water and add a big pinch of salt. 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 & make the labneh sauce:
While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice crosswise into rounds. Combine in a bowl. If necessary, peel the garlic. Finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pit and roughly chop the dates. In a bowl, combine the labneh, half the vinegar, up to half the garlic paste, and a drizzle of olive oil. Season with salt and pepper to taste.
3
Cook the fish:
While the farro continues to cook, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.
4
Cook the vegetables:
To the pan of reserved fond, add the prepared zucchini and carrots. Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the remaining garlic paste and remaining vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked vegetables, chopped dates, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish with the finished farro. Top the fish with the labneh sauce. Enjoy!
1
Cook the farro:
Fill a medium pot with water and add a big pinch of salt. 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 & make the labneh sauce:
While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice crosswise into rounds. Combine in a bowl. If necessary, peel the garlic. Finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pit and roughly chop the dates. In a bowl, combine the labneh, half the vinegar, up to half the garlic paste, and a drizzle of olive oil. Season with salt and pepper to taste.
3
Cook the fish:
While the farro continues to cook, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.
4
Cook the vegetables:
To the pan of reserved fond, add the prepared zucchini and carrots. Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the remaining garlic paste and remaining vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked vegetables, chopped dates, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish with the finished farro. Top the fish with the labneh sauce. Enjoy!
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