You know those meals that you have that you just keep thinking about and reliving how great it tasted, how great the flavours were, how it all melded together so perfectly, and your mouth keeps watering at the thought of how delicious it was, and you can't wait to make it again? Yup, this is one of those. And yup, some may think it's strange fantasizing about past meals, but that's what I do. And that's why I started a blog. This recipe is for those of you that are like me and who thoroughly enjoy your food. I think if you're going to take the time and effort to make something, it had better be freakin delicious and memorable. I found this recipe by accident really. I have a friend who likes to save LCBO's Food and Wine magazines (she doesn't drink which is ironic, and just weird frankly...kudos to her though) and she happened to give me her stash of old mags before she threw them out. I had already been on a hunt to find more recipes using my new interest in an old grain, farro. The stars were aligned my friends. It was fate: Salmon and farro together on one plate (and it rhymes!)
Salmon is always delicious, you really can't go wrong with it. So easy, so basic, doesn't take much time to cook. And it's full of omega 3 fatty acids, helps keep your ticker healthy amongst other things. Plus it's tasty (that's mostly what I'm concerned about here in all honesty.) But let's get to the real star of my dish- the farro with the oven roasted tomatoes and chopped basil. Wow. That's really all I need to say I think. But I'll go on if I must.... I love the texture of the farro, not too mushy, not too crunchy. Love the intense flavour of the roasted tomatoes. And the chopped basil.... I'll use it anywhere, anytime, that's how much I love it. Put it all together and ... well... you know. Wow. Just wow. I guarantee you'll be thinking about it for many months to come, until you just can't take it anymore. And before you drive yourself crazy (hopefully that doesn't happen but it could), you'll have to make it again. I think that time is nearing. Wondering what to make for dinner tonight? I think you know what to do. You are welcome.
Cheers!
Roasted Salmon with Tomato and Garlic Farro
from Food and Drink magazine Winter 2013
Servings: 4 people
Skill level: pretty easy but it does take some time, best for a weekend meal
Ingredients
1 lb plum tomatoes ( I found "Roma" tomatoes and used them, had no idea that they were plum tomatoes...lucky guess.)
2 tsp extra virgin olive oil
salt and freshly ground pepper
3 large garlic cloves
1 tsp extra virgin olive oil
2 cups water
3/4 cup farro
1/4 tsp salt (I never actually measure the salt, I just throw it in, take a walk on the wild side)
4 salmon fillets, about 6 oz each
1 tbsp extra virgin olive oil (should I mention that I never measure olive oil either?!))
1 tbsp balsamic vinegar
1/4 cup chopped fresh basil, plus leaves for garnish
Directions
Preheat oven to 325 F. Line a baking sheet with parchment paper. Cut tomatoes into wedges- 6 per large sized tomato. Place on baking sheet with the skin side down. Drizzle with 2 tsp (or so) of olive oil and season with salt and pepper.
Bake the tomatoes for about 1 1/2 to 2 hours, or until they are dried slightly but still soft to the touch. Cool, then dice into 1" pieces.
To prepare the garlic, cut off 1/4 " from the top of the cloves and drizzle with some olive oil. Wrap in double thickness aluminum foil. Place along tomatoes and bake for about 45 minutes, until garlic is golden brown. Remove and allow to cool. Squeeze garlic into a small bowl and mash using a fork. Toss with the tomatoes. (I did this the day before to help save some time, you can also do it a few hours ahead of time and refrigerate the mixture.)
Combine water, salt and farro in a medium sized saucepan and bring to a boil. Stir and reduce to a simmer. Cook uncovered for 25-30 minutes.
Preheat oven to 450 F. Place salmon in a shallow bowl and coat with 1 tbsp olive oil and 1 tbsp balsamic vinegar. Season with salt and pepper. Marinate for 10-15 minutes. Grab a baking sheet and spray with non stick vegetable oil spray.
Place salmon skin-side down on baking sheet and roast in oven for about 12 minutes (or for 10 minutes per inch thickness...I overdid mine and set the smoke detector off, scaring the dog...but it still tasted delicious!)
While salmon is roasting, toss the tomato and garlic mixture and farro together. Keep warm. The farro mix, not you, hopefully you are already warm. Add the chopped basil, toss and add salt and pepper. Serve salmon over farro. Garnish with some lovely basil leaves. Love the basil.
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