Crispy seared salmon with a light, tangy farro orzo salad is perfect for any season.
Our CSA is bountiful this year. We are getting lots and lots of squash, zucchini and kale. Good thing we like them, a lot. Sometimes you have to be creative in how you prepare them lest the large quantities of the same vegetables become monotonous. This salad was one of those creative attempts, and if I do say so myself, it turned out pretty good.
- 2 wild caught salmon filets (fresh as you can get)
- 1 package Farro Orzo pasta
- 2 medium squash, cubed in ¼ pieces
- 1 large zucchini, cubed in ¼ pieces
- 1 red bell pepper, cubed in ¼ pieces
- 1 small punch of dinosaur kale, julienne
- ½ small red onion, sliced in very thin strips
- 1 tablespoon fresh dill, minced
- 1 teaspoon fresh thyme, minced
- 1-2 tablespoons red wine vinegar
- Feta cheese, crumbled
- Salt and pepper
- Oil blend, (I like canola and olive 50/50)
- Start by preparing the orzo per the instruction on the package. Allow to cool and set aside.
- In a small bowl, add the thinly sliced onion and the red wine vinegar. I find letting the onion soak in the vinegar takes the edge off the raw onion. You can skip this if you like.
- Turn your oven’s broiler on. Toss the squash, zucchini, bell pepper and kale with olive oil, salt and pepper together on a sheet pan. Place under the broiler. Cook until you get a little color on the veg. You do not want these to be mushy or burned.
- Meanwhile, heat a large skillet over medium-high heat. Season the salmon with salt and pepper. Add just enough of the blended oil to coat the pan. When the pan is good and hot, place the salmon in the pan, skin side down. Cook about 2-3 minutes and flip cook until skin is crispy and the fish is cooked to your liking.
- In a large bowl, combine the orzo, vegetables, dill, thyme, vinegar, feta, olive oil and season with salt and pepper.