Seared salmon with farro tabbouleh and pomegranate salsa

Name: Seared salmon with farro tabbouleh and pomegranate salsa
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup (190g) farro; 2 cups (500ml) chicken stock or water; 4 x 180g salmon fillets (skin on); 4.00 tbs extra virgin olive oil; 250g green beans, blanched, refreshed; 1 green capsicum, cut into thin strips; 1 cup flat-leaf parsley leaves; 3 spring onions, finely shredded; 1 tsp lemon juice, plus wedges to serve; 1 tbs pomegranate molasses; 1 tsp honey; 175g green olives, roughly chopped; 1/2 cup (50g) walnuts, roughly chopped; 1 long green chilli, seeds removed, thinly sliced; 2 eschalots, finely chopped; Seeds of 1 pomegranate; 2 tbs finely chopped flat-leaf parsley

1 rating

15m

45m

Seared salmon with farro tabbouleh and pomegranate salsa

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Salmon, full of essential fatty acids, is the kind of brain food we're totally into. Pair it with this satisfying tabbouleh and you're onto something!

1 cup (190g) farro
2 cups (500ml) chicken stock or water
4 x 180g salmon fillets (skin on)
2 tbs extra virgin olive oil
250g green beans, blanched, refreshed
1 green capsicum, cut into thin strips
1 cup flat-leaf parsley leaves
3 spring onions, finely shredded
2 tbs extra virgin olive oil
1 tsp lemon juice, plus wedges to serve

Pomegranate salsa

1 tbs pomegranate molasses
1 tsp honey
175g green olives, roughly chopped
1/2 cup (50g) walnuts, roughly chopped
1 long green chilli, seeds removed, thinly sliced
2 eschalots, finely chopped
Seeds of 1 pomegranate
2 tbs finely chopped flat-leaf parsley

Method

1.

Place the farro and stock in a small saucepan. Bring to the boil, then cover, reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the liquid is absorbed. Remove pan from the heat and stand, covered, for 5 minutes. Transfer to a bowl and cool for 10 minutes.
2.

Meanwhile, for the pomegranate salsa, whisk together oil, lemon juice, molasses and honey. Season to taste and set aside. In large bowl, combine olives, walnuts,chilli, eschalots, pomegranate seeds and parsley, then drizzle over the dressing.
3.

Heat a large non-stick frypan over medium-high heat. Brush the salmon with 1 tbs oil and season well with salt and pepper. Cook the salmon, skin-side down, for 3 minutes or until the skin is crispy. Turn, then cook for a further 2-3 minutes until cooked on the outside, but still rare in the centre. Remove from the pan and rest on a plate, loosely covered with foil, for 2 minutes.
4.

Add beans, capsicum, parsley and spring onion to farro, and drizzle with remaining 1 tbs olive oil. Stir carefully to combine, then place on serving plates and top with the salmon fillets. Serve with the pomegranate salsa.