Salmon & Farro Salad With Grapefruit Dressing

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer than this recipe card indicates.
2. Heat a 2-4 quart saucepot over medium-high heat for 2 minutes (use a 4-6 quart pot if preparing more than 3 servings). When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot. Add the fennel and celery (a). Season with a pinch of salt and pepper. Saute for 90 seconds, stirring occasionally. Remove the pot from the heat and add the vegetable stock (b). Return the pot to the heat, stir and bring the mixture up to a boil.
3. Once the stock and vegetables have reached a boil, immediately add the farro (c) to the pot. Stir well and bring the mixture back up to a low simmer. Cook for 14-18 minutes, at which point the stock should have almost completely evaporated. If the stock evaporates before the farro has finished cooking, add a little bit of water and continue cooking.
4. Wait 8 minutes, and then cut open the package of salmon (d) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
5. Place the salmon in the pan with the nice-looking / presentation side down and sear for 3 and 1/2 minutes (sear for 4 and 1/2 minutes if preparing 4+ servings). Then use a spatula to flip the fish over and sear the other side for 1 minute (2 minutes if preparing 4+ servings). After searing, turn the heat off but leave the fish in the pan.
6. When the farro mixture has finished cooking, remove the pot from the heat. Add the spinach (e) and grapefruit dressing with toasted walnuts (f) to the pot. Gently stir to incorporate the ingredients together. Taste and add more salt and pepper if you wish.
7. Spoon the farro and vegetables onto your serving plates. Place the salmon on top.