Spanish-Spiced Salmon with Farro & Zucchini Salad

Spanish-Spiced Salmon

with Farro & Zucchini Salad

30 MIN
2 Servings
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From the Test Kitchen

In this dish, we’re pan-searing our salmon in a blend of spices like paprika, coriander, and more for vibrant, smoky flavor. It’s served over a bed of nutty farro, whose hearty texture is contrasted by tender zucchini and plump, sweet dates stirred in just before serving.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Spanish-Spiced Salmon with Farro & Zucchini Salad
Title
time-saving
tips & techniques
Farro
Fromage Blanc
Medjool Dates
How To: Peel Garlic
Zucchini
Garlic
Almonds
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 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. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat ( you may have extra). 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 and cook 3 to 5 minutes, 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, 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 cooked fish over the finished farro. Top the fish with the fromage blanc. Enjoy! 

Tips from Home Chefs

Spanish-Spiced Salmon

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. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat ( you may have extra). 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 and cook 3 to 5 minutes, 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, 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 cooked fish over the finished farro. Top the fish with the fromage blanc. Enjoy! 

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