Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Salmon & Salsa Verde
with Sweet Piquante Pepper & Farro Salad
35 MIN
2 Servings
From the Test Kitchen
Simple pan-seared salmon gets a fresh lift from Italian salsa verde—a traditional condiment of parsley, capers, garlic, and more. It’s the perfect match for a hearty salad of warm farro tossed with sautéed kale and tangy-sweet pickled peppers.
Get Plans-
NutritionPER SERVING
-
Calories720 Cals (est.)
View Full Nutrition
Download
Please 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.
fresh
ingredients
Title
-
1 10-Ounce Skin-On Salmon Fillet
- 1 bunch Kale
- ½ cup Semi-Pearled Farro
- 1 clove Garlic
- 1 bunch Parsley
-
1 oz Red Or Golden Sweet Piquante Peppers
- 1 Tbsp Capers
- ¼ tsp Crushed Red Pepper Flakes
- 1 Pink Lemon
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Heat a medium pot of salted water 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:
While the farro cooks, wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Finely chop the parsley leaves and stems. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Roughly chop the peppers.
3
Cook the kale:
While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. 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 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 the kale is wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil to keep warm. Wipe out the pan.
4
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; 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, 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. Turn off the heat.
5
Make the salsa verde:
While the fish cooks, in a bowl, combine the chopped parsley and 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; season with salt and pepper to taste.
6
Finish the farro & serve your dish:
While the fish continues to cook, 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; season with salt and pepper to taste. Serve the cooked fish and finished farro with the salsa verde on the side. Enjoy!
1
Cook the farro:
Heat a medium pot of salted water 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:
While the farro cooks, wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Finely chop the parsley leaves and stems. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Roughly chop the peppers.
3
Cook the kale:
While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. 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 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 the kale is wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil to keep warm. Wipe out the pan.
4
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; 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, 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. Turn off the heat.
5
Make the salsa verde:
While the fish cooks, in a bowl, combine the chopped parsley and 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; season with salt and pepper to taste.
6
Finish the farro & serve your dish:
While the fish continues to cook, 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; season with salt and pepper to taste. Serve the cooked fish and finished farro with the salsa verde on the side. Enjoy!
Tips from Home Chefs