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Maple-Kissed Salmon atop Savory Autumn Grain Salad

Experience the delight of honey-sweet maple blanketing succulent salmon, juxtaposing wonderfully alongside a warm, hearty salad. The salad, a mix of farro, vegetables, dried cranberries, and toasted pecans, embraces both sweet and savory tones. With a moderate difficulty level, this meal takes an ho...
4
1 hr 30 min
TOTAL TIME
755
CALORIES
$5.87
PER SERVING
Maple-Kissed Salmon atop Savory Autumn Grain Salad
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Ingredients
13 INGREDIENTS
4 SERVINGS
Olive Oil
2 tbsp olive oil
divided
Red Wine Vinegar
3 tbsp red wine vinegar
Mâche Lettuce
2 cups mâche lettuce
washed and dried
Toasted Pecans
1/4 cup toasted pecans
chopped
Dried Cranberries
1/3 cup dried cranberries
Water
3 cups water
Farro
1 1/4 cups farro
cooked
Carrots
3/4 cup carrots
finely chopped
Salmon
2 lbs salmon
Pure Maple Syrup
1/3 cup pure maple syrup
Dijon Mustard
1/3 cup dijon mustard
Fresh Ground Black Pepper
1/4 tsp fresh ground black pepper
Celery
3/4 cup celery
finely chopped
Directions
9 STEPS
30 min
PREP TIME
1 hr
COOK TIME
1 hr 30 min
TOTAL TIME
1
Bring 3 cups of water to a boil in a pot; add farro. Reduce heat, cover and simmer for 30 minutes or until tender and liquid is absorbed.
2
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over moderate heat, add diced carrots and celery, and sauté until tender.
3
Stir cooked farro and dried cranberries into the skillet with the veggies, mixing well to combine. Cook for another 5 minutes until heated through.
4
Transfer the farro mixture to a serving bowl, stirring in the toasted chopped pecans, red wine vinegar and fresh ground black pepper. Keep the salad mix warm by covering it.
5
Preheat your oven to 450 degrees Fahrenheit. Brush a baking sheet lightly with the remaining tablespoon of olive oil and place the salmon on it, skin-side down.
6
In a small bowl, whisk together the maple syrup and Dijon mustard. Spread this glaze generously over the top of the salmon.
7
Roast salmon in the middle of the oven for about 10 minutes. Switch your oven setting to broil, and broil the salmon for an additional 3–4 minutes or until golden and a bit crispy on top.
8
Transfer the salmon to a cutting board, and cut it into 4 equal pieces.
9
Gently fold the mâche lettuce into the warm farro salad. Serve each piece of maple-glazed salmon on a bed of this hearty salad.
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Health Info
Macros
71g
CARBS
24g
FAT
55g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
WHEAT
TREE NUTS
FISH