Crispy-Skinned Salmon with Farro Tabbouleh and Pomegranate Dressing

Crispy-Skinned Salmon with Farro Tabbouleh and Pomegranate Dressing

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 17, 2016.
Order Now
Order Now

A delicious pomegranate dressing gives the tabbouleh extra flavour!

Ingredients

FARRO TABBOULEH

  • 1/4 cup farro
  • 1 tomato
  • 1/2 red onion
  • 1/4 Lebanese cucumber
  • 1 tablespoon pistachio nuts
  • 1 tablespoon finely chopped parsley leaves
  • 1 tablespoon finely chopped mint leaves
  • Juice of 1/2 lemon

CRISPY-SKINNED SALMON

  • 150g salmon fillet

POMEGRANATE DRESSING

  • 1/2 tablespoon vinegar (e.g. red wine, white wine)
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 tablespoons pomegranate molasses
  • 2 tablespoons extra-virgin olive oil

Steps

  1. a small pot of salted water to the boil.
  2. Add farro to boiling water and simmer on a medium-high heat for 10–12 minutes or until tender with a slight bite. Drain, rinse under cold water and then drain well. Allow to cool.
  3. While farro is cooking, finely dice tomato, red onion and cucumber. Finely chop pistachio nuts. Add all to a medium bowl and set aside.
  4. Pat salmon dry and remove any pin bones. Heat a drizzle of oil in a fry-pan on mediumhigh heat. Cook salmon, skinside-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking. Set aside, covered to rest for 2 minutes.
  5. Add cooked farro, remaining tabbouleh ingredients and a drizzle of extra-virgin olive oil, to the chopped veggie bowl. Mix well and season to taste with salt and pepper.
  6. Whisk all pomegranate dressing ingredients together in a small bowl, until well combined.
  7. Spoon farro tabbouleh onto the plate, place crispy-skinned salmon on top, skin-side up and spoon over half of the pomegranate dressing.

Nutritional Information

Energy 2853 kj
682 kcal
Protein 40.8g
Carbohydrate 39.9g
Fat 37.6g