Get ready to transform your weeknight dinner into a restaurant-worthy masterpiece with this Pomegranate Farro Salmon Salad that's not just a meal, but a culinary adventure! Imagine perfectly crispy salmon nestled on a bed of nutty farro, punctuated by bursts of jewel-like pomegranate seeds and peppery arugula. This isn't just a salad; it's a symphony of flavors that will elevate your home cooking from ordinary to extraordinary in just 30 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup farro
- 2 salmon fillets
- 1 cup pomegranate seeds
- 4 cups arugula
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Rinse the farro thoroughly under cold water. In a medium saucepan, combine farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-18 minutes until the farro is tender but still chewy.
- While the farro is cooking, pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- Heat a skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is shimmering, place the salmon fillets skin-side down and cook for 4-5 minutes until the skin becomes crispy and golden.
- Carefully flip the salmon and cook for an additional 2-3 minutes, or until the fish is cooked through and flakes easily with a fork. Remove from heat and let rest.
- Drain the cooked farro and transfer to a large mixing bowl. Let it cool slightly for 5 minutes.
- In a small bowl, whisk together the remaining olive oil, fresh lemon juice, salt, and pepper to create a light dressing.
- Add the arugula to the farro and toss with the prepared dressing. Spread the dressed farro and arugula mixture onto a serving platter.
- Break the cooked salmon into large chunks and arrange over the farro and arugula.
- Sprinkle fresh pomegranate seeds generously over the salad.
- Serve immediately, garnishing with additional lemon wedges if desired. The salad can be enjoyed warm or at room temperature.
Tips
- Farro Perfection: Rinse your farro thoroughly to remove any excess starch and ensure a fluffy, chewy texture.
- Salmon Searing Secret: Pat your salmon fillets completely dry before seasoning to achieve that coveted crispy skin.
- Temperature Trick: Let your salmon rest after cooking to ensure it remains juicy and tender.
- Dressing Hack: Whisk your dressing separately to guarantee even flavor distribution throughout the salad.
- Pomegranate Pro Tip: For easy seed removal, tap the pomegranate half with a wooden spoon over a bowl to release the seeds quickly.
- Serving Suggestion: This salad is versatile - enjoy it warm immediately or let it sit for a delightful room temperature meal.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 21g
Protein: 13g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 18mg
