Salmon with Mustard Sauce & Farro Salad
Zesty mustard sauce balances salmon’s richness perfectly. Paired with the nutty flavor of farro and fresh vegetables, this meal is a feast for the senses.
Wine Pairing:White Rioja, Viognier
Active Time:35 Minutes
Total Time:35 Minutes
- 2 cloves garlic
- ½ shallot
- 5 oz mixed greens (chard, spinach, mustard greens)
- 4 oz cherry tomatoes
- 0.3 oz Italian parsley
- 0.07 chives
- ⅛ cup grain mustard
- ¼ cup dijon mustard
- ⅛ cup honey
- ½ tsp turmeric
- ½ tsp smoked paprika
- ¼ tsp onion powder
- ½ tsp garlic powder
Proteins and More
- 1.5 lbs. salmon
- 1 cup farro
- 2 tsp olive oil
- Salt & black pepper
1: Preheat oven to 350 degrees.
2: Prep the vegetables:
Mince garlic, shallots, chives, parsley (leaves only); chop mixed greens into small bite-size pieces; quarter tomatoes.
3: Cook the farro:
Add 2 tsp olive oil to a saucepan. Add garlic, shallot and ¼ tsp salt. Cook until translucent, 2 minutes.
Add 2 cups water, increase heat and bring to a boil.
Add farro, reduce heat, cover and cook over medium heat until tender, about 20-25 minutes. If water dries up, add ¼-½ cup at at time to keep from scorching farro.
Place farro in a large bowl and let cool for 10 minutes.
4: Cook the salmon:
Cut salmon into 4 equal filets.
Spread mustard sauce over the filets.
Place on a baking pan and bake until opaque, about 15-20 minutes, depending on thickness of filet.
5: Assemble farro salad:
Add mixed greens, tomatoes, parsley and balsamic vinegar and oil. Toss to combine. Salt to taste. Garnish with chives.
Plate salmon and serve alongside farro salad. Enjoy!
Chef's Tips: Veggie Steaks
As big veggie fans here at Lettuce, we couldn’t be happier about the latest culinary trend of subbing vegetables for meats and starchy carbs. Look for any vegetable large enough to cut through the center to create “steaks.” Cabbage, cauliflower, radicchio, butternut squash, or celery root are all great options. Simply cut (and peel, depending on the vegetable) a ½”-1” slice from the center of the vegetable, brush with olive oil, season and bake at 425 for approximately 10-15 minutes, depending on the density of the vegetable.