Seared Salmon & Salsa Verde

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.

Meanwhile, wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester, grate the remaining clove into a paste (or use the small side of a box grater). Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Finely chop the parsley leaves and stems. Roughly chop the capers. Quarter and deseed the lemon. Roughly chop the peppers.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 second 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.

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, 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, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. 

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

Meanwhile, in a bowl, combine the chopped parsley, 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.

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. Serve the cooked fish and finished farro with the salsa verde on the side. Enjoy!