Citrus Salmon with Cauliflower Farro Salad and Dill Dressing

Citrus Salmon with Cauliflower Farro Salad and Dill Dressing

Ready in 20 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 20, 2018.

To help get crispy skin on your salmon, push down on the flesh side of the salmon with a fish slice, as it cooks.


Ingredients

Salad

  • ¼ cauliflower
  • ¼ red onion
  • 60g farro
  • Juice of ½ lemon
  • ⅓ bag baby spinach
  • 20g saffron and orange dressing

Citrus Salmon

  • 150g salmon fillet
  • ¼ tsp citrus salt

To Serve

  • 40g horseradish dill dressing (optional)

Steps

  1. Preheat oven to 220°C. Bring a medium pot of water to the boil. Line an oven tray with baking paper. Finely chop cauliflower and finely dice onion.
  2. Cook farro in pot of boiling water for 10-12 minutes until tender with a slight bite. When cooked, drain well and return to pot with a drizzle of olive oil.
  3. Toss cauliflower and onion on prepared tray with a drizzle of oil and lemon juice and season. Bake for about 12 minutes, until just cooked. While cauliflower cooks, pat salmon dry and remove any pin bones. Season with citrus salt and set aside.
  4. When cauliflower has 7 minutes cook time remaining, heat a drizzle of oil in a small fry-pan on mediumhigh heat. Cook salmon, skin-side-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.
  5. Thinly slice spinach, then add to the farro pot along with the dressing and cooked cauliflower and onion. Toss well and season to taste.
  6. To serve, spoon cauliflower farro salad onto plate and top with citrus salmon. Drizzle over horseradish dill dressing (if using).

Nutritional Information

Energy 3007 kj
719 kcal
Protein 40.9g
Carbohydrate 55.3g
Fat 36.7g