One of the ingredients that you will sometimes find in Tuscan cooking is a grain called farro. We had found a recipe that paired it with salmon and decided to make our own twist on it. Salmon is something that we cook quite often because it is very versatile and has wonderful flavor that can stand up to a variety of styles and preparations. We decided to bake the salmon with the farro and it turned out moist and was quite delicious. We found it nice for a weekend meal since it has several steps to prepare, but it could be done on a weeknight. This recipe serves two, but obviously it is perfect for larger groups as well.
- 16 oz Salmon Filet – cut in half lengthwise and skin removed
- 1 cup Farro
- 1 small bunch Mustard Greens
- 2 tbsp Capers
- 1 small Shallot – finely chopped
- 1 clove Garlic – thinly sliced
- 1/4 cup Fresh Squeezed Lemon Juice
- 1 tbsp Dijon Mustard
- 2 tsp Quality Honey
- 1/2 cup Olive Oil
- 4 tbsp Vegetable Oil
- Salt and Pepper to taste
In a small bowl, combine the shallot, lemon juice, Dijon mustard, 1 tablespoon of the honey, and olive oil. Whisk until thoroughly mixed to make a vinaigrette. Place the farro in a medium sauce pan with 2 cups of water and bring to a boil. Then reduce the heat and simmer until all of the water is absorbed, between 30 to 40 minutes. Transfer the farro to a baking dish that has been sprayed with a non-stick spray and stir in 2 tablespoons of the vinaigrette. Preheat the oven to 350 degrees. Heat 2 tablespoons of vegetable oil in skillet over medium-high heat and add the capers and cook for about a minute. Remove the capers using a slotted spoon and place on paper towel to dry. Add the garlic to the oil and heat for about another minute to let it fragrance the oil and then add the mustard greens and cook for another couple of minutes. Add a 1/4 cup of water as well as salt and pepper and cook until the greens are completely wilted, about 3 to 5 minutes. Mix the greens in with the farro. Coat the salmon on both sides with the remaining 2 tablespoons of vegetable oil and season with salt and pepper. Place the salmon on top of the farro mixture and bake in the oven for 30 to 35 minutes or until the salmon is flakey. Remove from the oven, drizzle with the remaining vinaigrette, sprinkle with the capers, and serve.