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Spanish-Spiced Salmon

with Farro & Zucchini Salad

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this vibrant dish, we’re pan-searing our salmon in a blend of smoky spices, then serving it over a bed of nutty farro mixed with tender zucchini, sweet dates, and roasted red peppers.

Get Cooking
fresh
ingredients
Spanish-Spiced Salmon with Farro & Zucchini Salad
Title
  • 1 10-Oz Skin-On Salmon Fillet
  • ½ cup Semi-Pearled Farro
  • 1 Zucchini
  • 2 cloves Garlic
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper, & Ground Cinnamon)
tried-and-true
kitchen tools
step-by-step
instructions
Cook the farro:
1 Cook the farro:

Fill a medium pot 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:
2 Prepare the ingredients:

While the farro cooks, wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Roughly chop the peppers

Cook the fish:
3 Cook the fish:

While the farro continues to cook, pat the fish dry with paper towels. Transfer to a cutting board, skin side down, and cut into two equal-sized pieces. Season on both sides with salt, pepper, and the spice blend. 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. 

Cook the zucchini:
4 Cook the zucchini:

To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the pot of cooked farro, add the cooked zucchini, chopped dates and peppers, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish. Top the fish with the fromage blanc. Enjoy! 

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Cook the farro:
1 Cook the farro:

Fill a medium pot 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:

While the farro cooks, wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Roughly chop the peppers

Prepare the ingredients:
Cook the fish:
3 Cook the fish:

While the farro continues to cook, pat the fish dry with paper towels. Transfer to a cutting board, skin side down, and cut into two equal-sized pieces. Season on both sides with salt, pepper, and the spice blend. 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. 

4 Cook the zucchini:

To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the zucchini:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the pot of cooked farro, add the cooked zucchini, chopped dates and peppers, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish. Top the fish with the fromage blanc. Enjoy!