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Sour Cherry Salmon
with Zucchini, Corn & Farro Salad
30 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. A duo of summer vegetables tossed with nutty farro is the perfect partner for our flaky salmon––topped with a sweet-tart sauce of sour cherry and creamy mustard.
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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
Title
-
2 10-Oz Skin-On Salmon Fillets
- 1 cup Semi-Pearled Farro
- 2 Zucchini
- 2 ears Of Corn
- 2 Scallions
- 1 bunch Thyme
- 2 Tbsps Red Wine Vinegar
-
2 Tbsps Sour Cherry Spread
- 2 Tbsps Crème Fraîche
- ¼ cup Creamy Mustard Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Make the thyme farro:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Once boiling, add the farro and half the thyme sprigs to the pot. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. Carefully remove the thyme stems.
2
Prepare the ingredients & make the sauce:
While the farro cooks, medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Pick the remaining thyme leaves off the stems, then roughly chop the leaves. Combine in a bowl; add the sliced white bottoms of the scallions. In a separate bowl, whisk together the creamy mustard sauce, sour cherry spread, and 1 tablespoon of water; season with salt and pepper.
3
Cook the vegetables:
While the farro continues to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared corn mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a large bowl; cover with 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 each fillet 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, 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 for salmon.
5
Finish the farro & serve your dish:
To the bowl of cooked vegetables, add the thyme farro, vinegar, and crème fraîche. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished farro. Top the fish with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!
6
Make ahead modifications:
Prepare as directed. Stir the sliced green tops of the scallions into the finished farro. Transfer the farro and cooked fish to separate airtight containers. Cool, uncovered, then cover and refrigerate. Transfer the sauce to an airtight container; cover and refrigerate. Serve the cooked fish over the finished farro. Top the fish with the sauce. Enjoy!
1
Make the thyme farro:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Once boiling, add the farro and half the thyme sprigs to the pot. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. Carefully remove the thyme stems.
2
Prepare the ingredients & make the sauce:
While the farro cooks, medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Pick the remaining thyme leaves off the stems, then roughly chop the leaves. Combine in a bowl; add the sliced white bottoms of the scallions. In a separate bowl, whisk together the creamy mustard sauce, sour cherry spread, and 1 tablespoon of water; season with salt and pepper.
3
Cook the vegetables:
While the farro continues to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared corn mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a large bowl; cover with 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 each fillet 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, 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 for salmon.
5
Finish the farro & serve your dish:
To the bowl of cooked vegetables, add the thyme farro, vinegar, and crème fraîche. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished farro. Top the fish with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!
6
Make ahead modifications:
Prepare as directed. Stir the sliced green tops of the scallions into the finished farro. Transfer the farro and cooked fish to separate airtight containers. Cool, uncovered, then cover and refrigerate. Transfer the sauce to an airtight container; cover and refrigerate. Serve the cooked fish over the finished farro. Top the fish with the sauce. Enjoy!
Tips from Home Chefs