Spanish-Spiced Fish & Farro Salad with Warm Fruit Salsa

Spanish-Spiced Fish & Farro Salad

with Warm Fruit Salsa

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For a hearty accompaniment to flaky, spiced fish fillets, we’re serving them over a bed of nutty farro tossed with sautéed green beans, pickled peppers, and briny olives. It all gets a bright lift from a sweet fruit and onion salsa—cooked briefly in the pan to meld all of the delicious flavors.
18 green SmartPoints® per serving
12 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

Get Cooking

Dietary Information

WW Recommended Diabetes Friendly Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
Blue Apron, a proud supporter of
fresh
ingredients
Spanish-Spiced Fish & Farro Salad with Warm Fruit Salsa
Title
  • ½ cup Semi-Pearled Farro
  • 6 oz Green Beans
  • 1 Navel Orange Or 4oz Red Seedless Grapes
  • 1 Red Onion
  • 3 Tbsps Golden Raisins
  • 1 oz Castelvetrano Olives
  • ½ oz Sweet Piquante Peppers
  • 10 oz Skin-On Salmon, Wild Alaskan Pollock, Or Tilapia Fillets
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up 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. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem ends of the green beans; halve crosswise. If you received an orange, peel and medium dice the orange. If you received grapes, halve the grapes. Pit and roughly chop the olives. Roughly chop the peppers

Cook the green beans:
3 Cook the green beans:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the halved green beans and half the diced onion in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 1/2 teaspoons of olive oil on medium until hot. Add the seasoned fish (if you received salmon, start skin-side up). Loosely cover the pan with foil and cook 3 to 5 minutes on the first side. 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. 

*An instant-read thermometer should register 145°F.

Make the salsa & serve your dish:
5 Make the salsa & serve your dish:

Add 1 teaspoon of olive oil and the remaining diced onion to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Add the raisins, diced orange or halved grapes, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until combined and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. To the bowl of cooked green beans, add the cooked farro, chopped olives, chopped peppers, and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Serve the finished farro topped with the cooked fish and salsa. Enjoy!

Tips from Home Chefs

Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up 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. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem ends of the green beans; halve crosswise. If you received an orange, peel and medium dice the orange. If you received grapes, halve the grapes. Pit and roughly chop the olives. Roughly chop the peppers

Prepare the ingredients:
Cook the green beans:
3 Cook the green beans:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the halved green beans and half the diced onion in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the liquid has cooked off. 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; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 1/2 teaspoons of olive oil on medium until hot. Add the seasoned fish (if you received salmon, start skin-side up). Loosely cover the pan with foil and cook 3 to 5 minutes on the first side. 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. 

*An instant-read thermometer should register 145°F.

Cook the fish:
Make the salsa & serve your dish:
5 Make the salsa & serve your dish:

Add 1 teaspoon of olive oil and the remaining diced onion to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Add the raisins, diced orange or halved grapes, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until combined and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. To the bowl of cooked green beans, add the cooked farro, chopped olives, chopped peppers, and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Serve the finished farro topped with the cooked fish and salsa. Enjoy!

Browse Steps
1 of 5