We’re working on dinner. Actual dinner that can live in our lives and on our tables without much fuss.
It’s time for a Bowl of Food. Simple, layered flavors that fill our bellies and build up our pantries for future meals.
It’s the holidays… I know. But we still need to feed ourselves reasonable food so all of the cookies and egg nog make sense in our system.
Last week’s Bowl of Food: Thai Beef Bowls with Fresh Vegetables.
Be well and happy dinner! xxo!
Here’s what’s in this Bowl of Food:
• Salmon filet, skin on.
• Farro, boiled and seasoned.
• Seasoning: simply salt, black pepper, red pepper flakes, and creole seasoning
• Vegetables, roasted. Really use whatever you have on hand. I happened to have a sweet potato, zucchini, carrots, onions, garlic (got to), and parsley.
Pantry staples to build our cupboards for now and for the future:
Vegetables ready for roasting.
They come out of the oven sizzling and browned. That’s how you know they’re done. Sort of like rocket science but easier.
Here’s how this dinner magic happens:
Farro is roasted to fluffy and softened. Seasoned well with salt and pepper.
Vegetables are roasted to brown and bubbling.
Yogurt (or sour cream, anything sour), is mixed with fresh cucumber and/or any fresh herbs you have on hand.
Salmon is seasoned on both sides with Creole Seasoning and fried skin-side-down until the skin is crisp. The salmon is then finished in a 350 degree oven for about 5 minutes. Easy, really. I promise.
Piled in layers: Farro, vegetables, crispy salmon, yogurt sauce, wedge of lemon and go!
Bowl of Food: Pan-Seared Salmon with Roasted Vegetables
- Prep Time: 30
- Total Time: 30 minutes
- 1 1/2 cups dried farro
- sweet potato, peeled and diced carrots, sliced zucchini, coarsely chopped onions, crushed garlic cloves
- olive oil
- sea salt and fresh cracked black pepper and crushed red pepper flakes
- 2 pieces of boneless, skin-on salmon (how hungry are you? that’s how big your pieces should be)
- Creole seasoning
- 1/2 cup Greek yogurt
- 1/3 cup thinly sliced English cucumber
- 2 lemon wedges
- Place a medium pot with salted water over a medium-high flame to boil. Once it comes to a simmer, add dried farro, reduce heat, and simmer until puffed and tender, about 15 minutes. Drain. Season with salt and pepper and set aside.
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Place diced vegetables in a single layer across the pan. Drizzle generously with olive oil. Season with sea salt and fresh cracked black pepper. Sprinkle with crushed red pepper flakes. Roast until vegetables are tender and golden brown, flipping a few times during baking. The amount of time in the oven depends on your vegetables, so just keep an eye on them.
- To make the salmon, place a medium skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the pan. Add the salmon skin side down and cook for 4 to 5 minutes until the skin is crisp. Carefully flip and place in the oven for 5 minutes more.
- Remove from the oven and allow to cool slightly.
- Stir together yogurt, cucumber, sea salt and cracked black pepper.
- To serve, layer farro in a bowl. Top with roasted vegetables, crisp salmon, a spoonful of yogurt sauce and wedge of lemon.
- Serving Size: 2