Luxbar Salmon with Farro and Kale
Author: 
Recipe type: Cooking for One or Two, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 6 tablespoons olive oil, divided
  • 2 cups dry farro
  • 1 cup diced carrots
  • ½ cup diced celery
  • ½ cup diced shallots
  • ½ cup Tuscan kale-chiffonade
  • 2 6-8 ounce fresh or frozen wild salmon fillets
  • salt and pepper, to taste
  • 5 sprigs whole thyme
  • 2 cloves garlic, crushed
  • 2 tablespoons butter
Instructions
  1. Cook the Farro:
  2. Sauté the farro in 3 tablespoons olive oil until toasted. Add carrots, celery and shallots and cook until vegetables are soft and slightly shimmery.
  3. Season with salt and pepper. Add vegetable stock.
  4. Cover and cook on low until farro is al dente and liquid is completely gone
  5. Fold in the kale and cook until wilted. Serve with salmon while hot.
  6. Cook the Salmon:
  7. Remove salmon from the refrigerator approximately 10 minutes prior to cooking and bring it to room temperature.
  8. Heat a black steel pan or cast iron pan until almost smoking. Season salmon with salt and pepper.
  9. Add the rest of the olive oil to pan and place salmon in pan presentation side down. Sear salmon about 4-5 minutes, until slightly browned.
  10. Remove pan from heat and flip salmon to other side.
  11. Add five sprigs of fresh thyme and two crushed cloves of garlic. Add two tablespoons of butter.
  12. Turn flame to medium and return pan to heat. Push salmon to the front of the pan and tilt the handle back. Baste with the flavor butter until salmon is just cooked through and nicely browned/crisp. Serve immediately atop farro.
Recipe by In Good Taste at http://ingoodtaste.kitchen/luxbar-salmon-farro/