Seared Salmon over Farro with Dates, Zucchini & Garlic Labneh
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Seared Salmon over Farro

with Dates, Zucchini & Garlic Labneh

35 MIN
2 Servings
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From the Test Kitchen

Plump medjool dates—known for their rich, caramel-like flavor—are a sweet surprise when hidden inside our hearty medley of farro and sautéed vegetables. A dollop of creamy, garlicky labneh is the perfect cooling complement to simply seasoned salmon, served on top of the farro.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Seared Salmon over Farro with Dates, Zucchini & Garlic Labneh
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Semi-Pearled Farro
  • 2 cloves Garlic
  • 6 oz Carrots
  • 1 Zucchini
  • 2 oz Dried Medjool Dates
  • ¼ cup Labneh Cheese
  • 1 Tbsp Sherry Vinegar
time-saving
tips & techniques
How To: Peel a Carrot
How to Cook Your Grains "Pasta" Style
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro:
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. 

Prepare the ingredients & make the garlic labneh:
2 Prepare the ingredients & make the garlic labneh:

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice into rounds. Combine the sliced zucchini and sliced carrots in a bowl. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). 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. Taste, then season with salt and pepper if desired.

Cook the fish:
3 Cook the fish:

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, 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 vegetables:
4 Cook the vegetables:

Add the sliced zucchini and carrots to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. 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, 2 to 3 minutes, or until softened. Turn off the heat. 

Finish the farro & serve your dish:
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. Season with salt and pepper; stir to combine. Serve the cooked fish over the finished farro. Top the fish with the garlic labneh. Enjoy! 

Tips from Home Chefs

Seared Salmon over Farro

Cook the farro:
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 & make the garlic labneh:

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice into rounds. Combine the sliced zucchini and sliced carrots in a bowl. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). 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. Taste, then season with salt and pepper if desired.

Prepare the ingredients & make the garlic labneh:
Cook the fish:
3 Cook the fish:

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, 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 vegetables:

Add the sliced zucchini and carrots to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. 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, 2 to 3 minutes, or until softened. Turn off the heat. 

Cook the vegetables:
Finish the farro & serve your dish:
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. Season with salt and pepper; stir to combine. Serve the cooked fish over the finished farro. Top the fish with the garlic labneh. Enjoy! 

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