Crispy Salmon & Creamy Farro with Romesco Sauce
This Crispy Salmon & Creamy Farro with Romesco Sauce is bold, comforting, and beautifully balanced. Rich Parmesan-laced farro forms the perfect base for golden, crisp-skinned salmon, while smoky romesco brings depth and a subtle tang. The pop of pickled pomegranate seeds and fresh cilantro cuts through the richness, adding brightness and texture to every bite.
Equipment
- Large skillet
- Medium skillet
- Small bowl
- food processor
- Wooden spoon
- Spatula
- Knife
- Cutting Board
Ingredients
Salmon
- 1 1/2 pounds salmon fillets 4 pieces
- 1 teaspoon olive oil
- Salt and pepper to taste
Romesco Sauce
- 1 12-ounce jar roasted red peppers, drained
- 2 cloves fresh garlic
- 1/4 cup toasted panko breadcrumbs
- 2 tablespoons toasted almonds
- 2 tablespoons white vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Creamy Farro
- 2 cups dry farro cooked according to package instructions
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- Salt and pepper to taste
Pickled Pomegranate Seeds
- 1/2 cup pomegranate seeds
- 2 tablespoons white vinegar
- 1/4 cup chopped cilantro
- Salt and pepper to taste
For Garnish
- 1/2 cup chopped cilantro
Instructions
- Cook the farro according to package instructions. Drain well and set aside.
- Heat a large skillet over medium-high heat. Drizzle salmon with olive oil and season generously with salt and pepper. Place salmon skin-side down (or presentation side down if removing skin). Cook about 90% of the way through on the first side, then gently flip and finish cooking on the other side until just cooked through. Remove and let rest.
- In a medium skillet over medium heat, combine the cooked farro, heavy cream, Parmesan, salt, and pepper. Cook for about 5 minutes, stirring, until thickened and creamy. Adjust seasoning.
- While the salmon rests, prepare the romesco. In a food processor, combine roasted red peppers, panko, almonds, garlic, and vinegar. Blend on high for 2 minutes. With the processor running, slowly stream in the olive oil. Season with salt and pepper and blend until smooth.
- In a small bowl, combine pomegranate seeds, vinegar, chopped cilantro, salt, and pepper. Toss gently and set aside.
- To serve, spoon romesco sauce onto the plate. Top with a portion of creamy farro and place the salmon on top. Garnish with pickled pomegranate seeds and additional cilantro.