Roasted Salmon With Farro Mushroom Pilaf
Note: A simple green salad is all you’ll need to pair with this easy but sophisticated maple- and mustard-glazed roasted salmon and farro pilaf, studded with roasted mushrooms. From Meredith Deeds.
• 1 1/4 c. uncooked farro
• 8 oz. sliced cremini mushrooms
• 1 tbsp. olive oil
• Salt and freshly ground black pepper
• 4 (6 oz. each) salmon fillets
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. maple syrup
• 1 tbsp. Dijon mustard
• 1 tsp. cider vinegar
• 2 tbsp. unsalted butter
• 1/4 c. chopped shallots
• 1/2 tsp. salt
• 1/4 freshly ground black pepper
• 3 tbsp. finely chopped chives
Preheat oven to 450 degrees. Cook farro according to package directions. Drain and reserve.
Meanwhile, cover a large rimmed baking sheet with heavy-duty foil. Spray foil with cooking spray. Place the mushrooms on the foil and drizzle with olive oil. Toss to coat. Place in the oven and roast for 20 minutes or until mushrooms begin to brown. Move to one side of the baking sheet.
Season the salmon fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, combine the maple syrup, mustard and vinegar. Brush half of the maple mixture on the salmon. Place the fillets on the opposite side of the baking sheet as the mushrooms. Place back in the oven for 5 minutes. Brush the remaining half of the maple mixture on the salmon and return to the oven for 5 to 7 minutes or until the salmon reaches desired doneness.
In a medium saucepan, heat butter over medium heat for 1 to 2 minutes or until butter begins to brown. Add shallots and sauté until softened, about 4 minutes. Add the cooked farro, 1/2 teaspoon salt, 1/4 teaspoon pepper and the roasted mushrooms. Stir in the chives and serve the pilaf with the salmon.
Nutrition information per serving:
Calories 620 Fat 23 g Sodium 620 mg
Carbohydrates 58 g Saturated fat 7 g Total sugars 8 g
Protein 48 g Cholesterol 110 mg Dietary fiber 9 g
Exchanges per serving: 3 starch, 1 carb, 5 ½ medium-fat protein.