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

Author Health Magazine

Yield 4 - 6 Servings

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

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

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

Courses Fish

Cuisine Mediterranean

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