Poached Salmon and Farro Salad

It seems like every restaurant serves salmon.  Sure, I enjoy salmon – even the farm-raised variety – but salmon is an oily and somewhat heavy fish.

We try and cut the oiliness with an Asian marinade heavy on citrus, but even this gets a bit boring.  Frankly, on a hot summer day, I prefer a piece of cold 0r room temperature salmon that has been poached.

Photo from Health Magazine

The photo and a similar recipe for poached salmon may be found on Health Magazine. Found below is a one of my favorite poached salmon and farro salad that I serve frequently for lunch.

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Poached Salmon and Farro Salad

A simple yet elegant salad recipe consisting of poached salmon and farro.  A soothing touch on a hot summer's day

Prep Time20 mins

Cook Time20 mins

Resting Time1 hr

Total Time1 hr 40 mins

Course: Fish

Cuisine: Mediterranean

Servings: 4 Servings

Author: Health Magazine

Ingredients

• 1 1/4 lb salmon
• 4 teaspoon of red wine
• 4 to 5 sprigs of dill
• 1/2 cup barley or farro
• 3/4 cup chopped celery
• 2 tablespoons of capers chopped
• 1/4 cup red onion finely chopped
• 2 tablespoons  dill snipped
• 1/4 cup Dijon mustard
• 2 teaspoons of red wine vinegar
• Lemon juice
• Olive oil

Instructions

• Poach salmon in water with 4 teaspoon of red wine and 4 to sprigs of dill. Cool and flake.
• Cook barley or farro and then toss with 2 teaspoon of olive oil and let cool.
• Combine vegetables with salmon, grain and Dijon. Season with wine vinegar, dill, lemon juice and salt and pepper.

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