I just had to use the Blue Apron picture for the cover shot because it’s so pretty. My dish doesn’t look as appetizing but it was amazing. I’ve never cooked Farro before, and I love salmon so I gave this one a shot.
1 10-Oz Skin-On Salmon Fillet
½ cup Semi-Pearled Farro
- 2 cloves Garlic
- 1 small onion (optional)
- 1 oz Dried Medjool Dates
- 2 Tbsps Sliced Roasted Almonds
1 oz Sliced Roasted Red Peppers
- 2 Tbsps Fromage Blanc
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper, & Ground Cinnamon)
Cook the farro in hot water for 20 minutes. Meantime, heat olive oil in a pan. Season the salmon fillets with the Spanish Spice Blend, and add salt. I used rosemary salt. Cook for five minutes with the skin down and three minutes with the skin up. Remove the salmon from the pan and add more olive oil. Put the zucchini, onion, and garlic in the pan and saute. I seasoned with the Spanish Spice Blend, Mrs. Dash Seasoning, rosemary salt, and fresh ground pepper.
(I know it doesn’t look pretty but it’s good.)
Once the farrow is done, drain it and put it back in the pot. Blend in the vegetable mixture, dates, almonds, and peppers. Scoop the mixture on a plate, put a salmon fillet on top with a dab of the Fromage Blanc. The meal is 650 calories per serving. If you want to try Blue Apron, use my discount code to get a total of $50 off your first two Blue Apron boxes: BLUE APRON $50 OFF.