This healthy salmon and farro salad not only provides you with plenty of nutrients but it’s also full of flavor. The radicchio lends the dish a bitter, spicy taste that’s balanced by nutty farro and sweet asparagus. This recipe is perfect for a weeknight as it can be assembled quickly and is filling enough to satisfy any appetite. We recommend the dressing in this recipe as it’s light and lemony but any vinaigrette you have on hand will do the trick.
Salmon and Farro Salad
Ingredients
- 4 (4-6 oz) skinless salmon filets, skinless
- 8 oz asparagus, trimmed and cut into 2″ lengths
- 1 cup farro
- 2 small garlic cloves, minced
- 2 tsp red wine vinegar
- 2 tbsp lemon juice
- 1 tbsp honey
- ¼ cup olive oil
- 2 cups radicchio, torn or shredded
- 4 cups arugula
Directions
1) Season salmon filets with salt and pepper. Place salmon in a vacuum safe bag and drizzle with 1 tbsp olive oil. Vacuum seal bag. Place bag in a Suvie pan and cover completely with water. Place pan in the bottom zone of Suvie.
2) Place asparagus on a roasting rack (handles facing down) set within a Suvie pan and load into the top zone of Suvie. Enter settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 125°F for 1 hour
Top Zone: Sous Vide at 125°F for 1 hour
3) Place 1 cup farro in the Suvie starch strainer set within the Suvie Pasta Pot. Cover the pot with a lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Grains, Farro, 1 Cup
4) Meanwhile, prepare the salad dressing. Whisk together 2 minced garlic cloves, 2 tsp red wine vinegar, 2 tbsp lemon juice, 1 tsp honey, ¼ cup oil and 1 tsp salt until combined.
5) After the cook, remove the asparagus, salmon and farro from Suvie. Drain water from salmon pan and bag and pat salmon dry. Drain any excess water from the asparagus pan and pat asparagus dry. Drizzle asparagus with 2 tsp olive oil and season with salt and pepper. Return to Suvie. Broil for 10-12 minutes or until softened.
6) In a large bowl toss the asparagus, farro, radicchio, and arugula with the salad dressing; season to taste with salt and pepper. Divide the salad between plates and top each with a piece of salmon.
