Wild salmon, farro arugula, bean salad

This is a wild caught Alaskan salmon with a warm salad of farro, red onion, poblano pepper, arugula, garlic, salt and pepper, tossed in a homemade lemon dressing.

To make this, I sautéed the onion and poblano until the onion was translucent and then added a teaspoon of garlic. I continued to cook and then added a rinsed and drained can of cannellini beans, and continued for about two minutes. I transferred that mixture to a metal bowl in the fridge to cool. While this was cooking, I prepared half a cup of farro according to the package directions. The lemon dressing is made with the zest of 2 lemons which are then cut in half and the juice is added to the zest. I squeeze my lemons over a strainer to catch the pits. I then add a teaspoon of garlic, one to two teaspoons of oregano, kosher salt and pepper to your taste. I whisk this and slowly add about 1/2 cup of extra virgin olive oil until fully blended.

I added the dressing to the mix adding the arugula to your preference. Returned to the refrigerator to cool.

The salmon was dressed with pepper and Zataran’s Cajun seasoning and was skin side up in cast iron to sear the top. Once seated, the fish was flipped to skin side down and in a 425 F oven for 9 minutes. I like my salmon more medium rare than well done, about 135 F inside the fish. If you prefer a more done salmon, adjust your time accordingly.

My critique: I think the dish was really delicious however to be true to the Mediterranean diet, I should have probably halved the protein. That said, it is wild salmon season right now, so I’m making an exception.

I hope you enjoy. Happy to answer any questions or provide any clarifications.

by OutsideLookin