Spanish-Spiced Fish & Farro Salad with Warm Fruit Salsa

Spanish-Spiced Fish & Farro Salad

with Warm Fruit Salsa

40 MIN
2 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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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)

Spanish-Spiced Fish & Farro Salad

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!

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