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.)

View Full Nutrition

fresh

ingredients

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)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!