Pan Roasted Salmon with Farro and Citrus Pesto

Directions Print

1. For the Citrus Pesto Yogurt: Mince the dill and chives. Stir all ingredients together in a bowl; reserve cold.
2. For the Citrus Pesto Verde: Mince the green onions, chives and dill. Stir all ingredients together in a bowl; reserve cold.
3. For the Farro: Heat the farro, soup base and 3 cups water in a medium saucepot to a boil over high heat; reduce heat to a simmer and cook, uncovered, until tender, about 20 minutes. Drain excess liquid, if necessary; cool.
4. For the Salmon: Heat a medium skillet over medium-high heat. Pat the salmon dry and season with salt. Once the skillet is hot, add 1 fluid ounce avocado oil and heat until shimmering, but not smoking, about 30 seconds. Add salmon, flesh side down; cook until the desired temperature is reached. (Optional: baste with butter, thyme and lemon juice.)
5. While the salmon cooks, heat a small sauté pan over medium-low heat. Add remaining ½ fluid ounce avocado oil, farro, butter and a splash of vegetable stock or water to loosen up the grains; cook until heated through. Remove pan from heat; gently fold in beets, pickled onion and red pepper drops. Taste and adjust seasonings, if needed.
6. To plate, add the Citrus Pesto Yogurt to the center of a serving plate; use the back of a spoon to create a “bed.” Spoon the farro mixture over the yogurt bed, leaving the edges exposed. Top with the salmon, seared side up, and spoon the Citrus Pesto Verde over the corner of the salmon; garnish with the microgreens.