Warm Farro, Salmon & Swiss Chard Bowl
INGREDIENTS
For the vinaigrette
- 3/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon lemon zest
- 2 garlic cloves, minced
- 1 teaspoon brown-style mustard
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For the salad
- 1 cup uncooked Village Harvest Farro
- 1 large bunch red Swiss chard, stems removed and diced small, leaves cut into 1-1/2-inch-wide ribbons
- 1-1/2 teaspoons olive oil
- 1 tablespoon white onion, diced small
- 2 (4-ounce) salmon fillets
- 2 tablespoons butter
- Salt and ground black pepper to season the salmon
For the vinaigrette
- Add the salt over the minced garlic on a cutting board. Use the flat side of a knife blade to mix and mash the two together until a paste forms.
- Add the lemon juice, zest, garlic, mustard, sugar, and the ground black pepper to a bowl. Stir to combine.
- Add the olive oil to the bowl, a little at a time, whisking.
- Stir the dressing before using.
INSTRUCTIONS
For the vinaigrette
- Add the salt over the minced garlic on a cutting board. Use the flat side of a knife blade to mix and mash the two together until a paste forms.
- Add the lemon juice, zest, garlic, mustard, sugar, and the ground black pepper to a bowl. Stir to combine.
- Add the olive oil to the bowl, a little at a time, whisking.
- Stir the dressing before using.
For the salad
- Preheat the oven to 400 degrees F.
- Cook the farro according to the package directions. This should take about 20 minutes. When finished, drain, set aside, and keep warm.
- As the farro cooks, prepare the salmon and the Swiss chard.
- Add the butter to an ovenproof skillet over high heat. When hot add the salmon fillets, skin side down. Cook for 3 minutes. Transfer the skillet to the oven and cook for 8-10 minutes, or until cooked through. Remove from the oven and allow the salmon to cool slightly. Carefully separate the salmon from the skin, and divide it into bite-sized pieces. Set aside and keep warm.
- In a separate skillet, add the 1-1/2 teaspoons of olive oil and place over medium heat. When hot, add the onion and cook for about 3 minutes, or until it begins to soften. Add the diced Swiss chard stems and cook for a few minutes. Remove and set aside.
- In a deep skillet, blanch the Swiss chard ribbons in boiling water, just for a few minutes, or until they turn bright green.
- Remove, drain, and place in a large bowl of ice water to help keep the Swiss chard from continuing to cook. Drain and gently squeeze the leaves to remove any excess liquid. Gently pat dry with a paper towel, and fluff the ribbons with your fingers.
- Assemble the salad in bowls. Divide the bowl in thirds with a section of farro, salmon, and Swiss chard. Top the Swiss chard ribbons with Swiss chard stems and onion mixture.
- Serve with the vinaigrette drizzled over the top.
- Toss and enjoy.
