Seared Local Salmon Fennel, Snow Pea, and Farro Tabbouleh Ingredients:
Salmon Farro Fennel Snow peas
Herbs
Zhug spice blend
1/2 Lemon (the other 1/2 is for the duck salad)
Radishes
(For best results, read recipe fully before beginning.) 1) Cook the farro:
• Bring a small pot of salted water to the boil on high.
• Add farro and boil until tender, 16 to 18 minutes. Drain and transfer to a bowl to cool. Drizzle with olive oil and season with salt and pepper.
2) Prepare the ingredients:
• While the farro cooks, wash and dry the fresh produce.
• Prepare the fennel: separate bulb from fronds. Slice bulb in half lengthwise then thinly slice. Roughly chop fronds and set aside (you won’t use all the fronds; just chop enough for a handful). Discard fibrous stalk.
• De-string snow peas: trim and discard ends and any attached string.
• Prepare herbs: remove and discard tough stems. Roughly chop (keep in large pieces) leaves and tender stems.
• Thinly slice the radishes.
• Quarter and de-seed the lemon.
• Season salmon fillets with salt and 1/2 of the zhug spice blend. Lay on paper-towel lined plate.
3) Make the tabbouleh:
• To the cooked bulgur, add the sliced fennel, trimmed snow peas, chopped herbs, and sliced radishes. Season generously with olive oil, the juice of the 1/2 lemon, salt, and the remaining zhug spice blend.
4) Sear the salmon and plate your dish:
• Heat 2 teaspoons of olive oil a medium saute pan (non-stick if you have one) on medium-high until hot.
• Transfer seasoned salmon fillets to pan, dry side (side that was on paper towel) down. Cook undisturbed for 2 to 3 minutes, or until edges are opaque. Flip fillets and cook for 30 seconds more for medium-rare, or to your liking.
• Divide the tabbouleh between two plates and top with the cooked salmon fillets. Enjoy!