Salmon and Farro Rainbow Salad
This nutty farro salad drizzled with lemon tarragon vinaigrette is studded with a beautiful rainbow of vegetables — carrots, chard, and a colorful mix of beets — succulent salmon, and creamy feta. It's almost too pretty to eat... Almost.
Servings
Produce
Garlic (Organic)
2 1 Clove
Carrot (Organic)
6 3 oz
Kale (Organic)
3 1.5 oz
Tarragon, Russian
.05 0.03 oz
Beets (Organic)
10 5 oz
Yellow Onion (Organic)
0.5 0.25 Whole
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Farro
1 0.5 cup
Feta cheese
1.5 0.75 oz
Pantry items
Sea salt
1 1/2 0.75 teaspoon
Olive oil
2 1 tablespoon
Black pepper
1/2 0.25 teaspoon
Spice mix
Lemon Tarragon Vinaigrette
Olive oil
3 1.5 tablespoon
Lemon juice
1 0.5 tablespoon
Dijon mustard
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Honey
1 0.5 teaspoon
Prep ahead (optional)
a. Trim ends off beets, peel, and ¼” dice. b. Chop kale bite-sized. c. Peel carrots, ¼” dice or coins. d. Mince garlic, onion, and tarragon leaves.
Instructions
1
Cook the farro:
a. In medium saucepan over medium-high heat, add 1 tsp olive oil. Add half of the garlic (mince), yellow onion (mince), and ½ tsp salt. Cook for about 2-3 minutes.
b. Add farro. Stir to combine and toast the farro, about 2 minutes.
c. Add 2½ cups water (1¼ cups for 2-person portion). Cook until tender. Start checking at 18-20 minutes. Be careful not to overcook. Add to large mixing bowl.
2
Cook the salmon:
a. Season salmon with ½ tsp salt and ¼ tsp black pepper.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add salmon, top-side down, and cook until golden, about 4-5 minutes.
c. Flip salmon and cook until opaque, about 4-5 minutes, depending on thickness of fillet. Set aside.
3
Cook the vegetables:
a. Carefully wipe sauté pan clean. Over medium-high heat, add 2 tsp olive oil. Add remaining garlic (mince), carrots (¼” dice), and beet mix (peel, ¼” dice). Stirring constantly, sauté 3-4 minutes.
b. Add 1 cup water to pan (½ cup water for 2-person portion). Allow vegetables to shallow boil until fork-tender and liquid reduces, about 6-7 minutes.
c. Add baby kale (chop bite-sized). Stir to combine. Remove from heat; kale will continue to cook.
d. Add vegetables to bowl with farro.
4
Assemble salad:
a. Using a fork, chop salmon into 1” pieces. Add to bowl with farro and vegetables.
b. Add tarragon (finely mince leaves) to vinaigrette base. Shake well.
c. Pour lemon tarragon vinaigrette over farro salad. Toss to combine.
5
Serve:
a. Divide warm farro salad with salmon among plates.
b. Garnish with feta. Enjoy!
Chef's notes
Roast chicken would be a delicious substitution if your family doesn't prefer fish. For vegetarians, chickpeas hold up beautifully to the farro and pair well with the flavor profile.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX