As spring is finally coming around here in Minnesota (I can Finally see my grill after a record breaking snow fall last month). I decided to celebrate by making a this extremely health, but delicious salmon and farro salad. There is something about fresh grilled vegetable that make them taste great, and the lemon glaze on the salmon make it great tasting fish even better. Topped with the lemon thyme vinaigrette and sliced almonds is the prefect way to finish the dish.
Farro is a great ancient grain that is making a comeback. It is not gluten-free since it is derived from wheat. Farro is a great source of fiber and protein and has a great nutty flavor. It is a great substitute for rice, barley and other grains in salads, side dishes and soups.
In a bowl, whisk all of the vinaigrette ingredients until well combined. Add the vinaigrette to the salad mixture and stir until well mixed.
Slice the zucchini, onion into ½" rings and cut off the hard part of the stems of the asparagus. Oil the onions, zucchini and asparagus and grill or bake at 425°F until tender, about 10 minutes. Flip the vegetables halfway to get even coloring. Cut the vegetables into bite size. Prepare the farro according to the directions. If you are in need of a quicker way, some store have pre-made farro that just needs to be heated, I have used some in the past and is an acceptable replacement if needed. Place the farro and vegetables into a bowl. Drizzle the dressing in the bowl and stir until well combined.
Combine the honey, wine, zest, juice, and ginger in a small saucepan, and simmer over moderate heat until reduced in volume by about half, about 5 minutes. Season the salmon with salt and pepper. Place the salmon skin side down on a baking sheet lined with foil or high temperature parchment paper. If using parchment paper, make sure it can handle the high heat of the broiler, if not you will have a bit of a fire, which is no good haha. Brush the glaze over the salmon and bake in a 425°F. Cook for three minutes and bast the salmon again. Repeat every 3 minutes until slightly firm to the touch, about 8-10 minutes. Place your oven on broil and place the salmon under the broiler until the glaze boils and begins to caramelize on top.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!