Farro With Salmon Cucumber Radicchio And Dill Recipes

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SAUTéED SALMON WITH BROWN BUTTER CUCUMBERS



Sautéed Salmon With Brown Butter Cucumbers image

A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty piece of bread. Or you could go one quick step further and add minced garlic, chopped cucumber and dill to the pan. The cucumber turns nutty in the pan's brown butter, with a tender exterior that remains crunchy in the middle - a nice contrast to the silky salmon. Wild salmon, which is costlier than farmed fish, is worth the price for its sweet, smooth texture and brilliant color. Be sure not to overcook the fillets, which should be soft and barely opaque.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
2 thick, wild salmon fillets (6 to 8 ounces each)
Kosher salt or freshly ground black pepper
2 Kirby cucumbers, peeled and diced into 1/4-inch cubes
2 garlic cloves, minced
2 tablespoons chopped fresh dill or cilantro
1 to 2 teaspoons fresh lemon juice, more to taste

Steps:

  • In a large skillet, melt butter over medium high heat and cook until foam subsides and turns deep gold in color, about 3 minutes.
  • Season salmon with salt and pepper and add to pan, skin side up. Cook without turning for 3 minutes. Add cucumbers and a pinch of salt to pan around salmon and stir to coat with butter. Continue to cook, stirring cucumbers around in pan, until fish turns deep brown, about 3 minutes longer. Flip fish (move cucumbers to the side to assure fish skin makes contact with pan). Add garlic to cucumbers and stir. Cook fish until done to taste, 2 to 4 minutes longer.
  • Transfer salmon to plates. Stir dill and lemon juice into cucumbers in pan and cook for 20 seconds longer. Taste and add more salt, pepper and lemon juice if necessary. Serve cucumbers and butter sauce over fish.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 10 grams, Sodium 1217 milligrams, Sugar 5 grams, TransFat 0 grams

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON



Cucumber Cups with Dill Cream and Smoked Salmon image

Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.

Provided by RuthE

Categories     Appetizers and Snacks     Seafood

Time 40m

Yield 12

Number Of Ingredients 8

1 ⅓ large cucumbers
4 ounces cream cheese, softened
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon ground black pepper
4 ounces smoked salmon, cut into 2-inch strips
24 small fresh dill sprigs

Steps:

  • Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
  • Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g

FARRO WITH SALMON, CUCUMBER, RADICCHIO AND DILL



Farro With Salmon, Cucumber, Radicchio and Dill image

Salmon steams right over toasty farro, saving you from having to wash an extra pan. The silky fish and chewy grains get a refreshing lemony salad of cucumbers and radicchio on top, which is prepared while the farro cooks. Each bite goes from crunchy cool to warm and comforting, though the salad is also good room temperature or cold. If you don't like the bitter edge of radicchio, try thinly sliced endive or fennel instead. For a salty, creamy hit of flavor, sprinkle the top of the salad with crumbled feta.

Provided by Genevieve Ko

Categories     dinner, lunch, weekday, weeknight, grains and rice, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

5 tablespoons extra-virgin olive oil, plus more as needed
1 onion, finely chopped (1 cup)
Kosher salt and black pepper
2 cups farro (12 ounces), rinsed and drained
1 lemon
3 mini (or Persian) seedless cucumbers (7 ounces)
1 small head radicchio (5 ounces)
1/3 cup packed finely chopped dill
4 boneless salmon fillets (4 ounces each, and about 1-inch thick)

Steps:

  • Heat 3 tablespoons of the oil in a large straight-sided skillet with a lid over medium heat. Add onion, sprinkle with salt and pepper, and cook, stirring often, until starting to turn clear, about 3 minutes. Add farro, sprinkle with salt, and cook, stirring, until the pan is dry and the farro smells toasty, about 2 minutes. Stir in 2 1/2 cups water. Bring to a boil, then cover skillet, reduce the heat to medium-low, and simmer for 20 minutes.
  • Meanwhile, zest the lemon into a large bowl, then squeeze in its juice. Cut the cucumbers in quarters lengthwise, then slice into 1/2-inch slices crosswise (you should have 2 cups); add to the bowl. Quarter and core the radicchio, then thinly slice into 1/4-inch strips (you should have 3 cups); add to the bowl. Add dill, remaining 2 tablespoons oil and a pinch each of salt and pepper to the bowl, and toss until evenly coated.
  • When the farro is done, season the salmon with salt and pepper. Uncover the farro. Most of the water should be absorbed and the grains should be al dente. Set the salmon on top of the farro in a single layer, skin side up if applicable. Cover and steam to desired doneness, 6 to 7 minutes for medium-rare. Remove from the heat. If your salmon has skin, grip a corner with a paper towel and peel off and discard; repeat with the remaining fillets. The skin should come off easily in a single piece.
  • Divide the farro and salmon among bowls, flaking the salmon into pieces if you like, and top with the cucumber salad. Drizzle with olive oil and season with salt and pepper to taste.

Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 46 grams, Carbohydrate 69 grams, Fat 72 grams, Fiber 11 grams, Protein 95 grams, SaturatedFat 15 grams, Sodium 1489 milligrams, Sugar 9 grams

SUMMER SQUASH FARRO BOWL



Summer Squash Farro Bowl image

This healthy recipe for a summer squash farro bowl balances nutrients to create a healthful meal, and it does it all in just 35 minutes.

Provided by Robby Melvin

Time 35m

Number Of Ingredients 11

1 15-oz. can low-sodium chickpeas, drained and rinsed
2 medium zucchini, sliced into 1-in.-thick half-moons (about 2 cups)
2 medium yellow squash, sliced into 1-in.-thick half-moons (about 2 cups)
1 red onion, sliced (1 cup)
0.25 cup olive oil, divided
1.75 teaspoons kosher salt, divided
1.25 cups farro
1 teaspoon lime zest plus ¼ cup fresh juice, divided (from 2 limes)
1 avocado, sliced
Fresh cilantro leaves, for serving
0.75 cup plain whole-milk Greek yogurt

Steps:

  • Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss chickpeas, zucchini, squash, onion, 2 tablespoons oil, and 1 teaspoon salt on baking sheet. Roast until zucchini and squash are browned and chickpeas are crisp, 20 to 25 minutes.
  • Meanwhile, prepare farro according to package directions. Drain; transfer to a large bowl. Stir in 2 tablespoons lime juice and remaining 2 tablespoons oil and ¾ teaspoon salt.
  • Divide farro mixture among bowls and top with squash mixture, sliced avocado, and cilantro. Stir yogurt, lime zest, and remaining 2 tablespoons lime juice in a small bowl. Serve with farro bowls for dolloping.

Nutrition Facts : Calories 671 kcal, Carbohydrate 85 g, Cholesterol 6 mg, Protein 24 g, Sodium 900 mg, Sugar 11 g, Fat 27 g, UnsaturatedFat 0 g

FARRO SALAD WITH CUCUMBER AND YOGURT-DILL DRESSING RECIPE BY TASTY



Farro Salad With Cucumber And Yogurt-Dill Dressing Recipe by Tasty image

Here's what you need: uncooked farro, english cucumber, salt, plum tomatoes, scallions, fresh parsley, greek yogurt, lemon, olive oil, pepper, fresh parsley, fresh dill

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 12

1 ½ cups uncooked farro
1 english cucumber, seeded and chopped
salt, to taste
3 plum tomatoes
½ cup scallions, chopped
fresh parsley, minced, for garnish
¾ cup greek yogurt
½ lemon, juiced
2 tablespoons olive oil
1 teaspoon pepper
1 teaspoon fresh parsley, minced
1 teaspoon fresh dill, minced

Steps:

  • Rinse the farro and add it to a medium saucepan. Add water until the farro is covered. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover, and cook for 25 minutes, until the farro is tender
  • While the farro cooks, seed and chop the cucumber. Add it to a large bowl and sprinkle with salt. Let sit for 15-20 minutes. Rinse the cucumbers in cold water and drain well.
  • Dice the tomatoes.
  • Make the dressing: Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl and stir to combine.
  • Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing and toss to coat. Sprinkle with parsley.
  • Enjoy!

Nutrition Facts : Calories 563 calories, Carbohydrate 93 grams, Fat 16 grams, Fiber 16 grams, Protein 20 grams, Sugar 21 grams

SALMON WITH CUCUMBER DILL SAUCE



Salmon with Cucumber Dill Sauce image

This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.-Carole Holder, Norman, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup lemon juice
2 tablespoons canola oil
1 teaspoon dill weed
1 teaspoon grated lemon zest
1 garlic clove, minced
4 salmon fillets (4 ounces each)
CUCUMBER SAUCE:
2/3 cup finely chopped seeded peeled cucumber
1/3 cup reduced-fat sour cream
1 tablespoon chopped green onion
1-1/2 teaspoons reduced-fat mayonnaise
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon Worcestershire sauce

Steps:

  • In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Nutrition Facts : Calories 261 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 172mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CRISPY SALMON WITH SWEET POTATOES AND RADICCHIO SALAD



Crispy Salmon with Sweet Potatoes and Radicchio Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1/4 cup heavy cream
3 tablespoons unsalted butter
3 medium sweet potatoes, peeled, quartered and cut into 1/4-inch wedges
2 tablespoons maple syrup
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Four 3- to 4-ounce skin-on Atlantic salmon fillets, patted dry
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 sprigs fresh thyme
2 cloves smashed garlic
1 navel orange
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/2 small shallot, minced (about 1 tablespoon)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 small head radicchio, torn into small pieces
1 bunch watercress

Steps:

  • For the smashed sweet potatoes: Heat cream and butter in a medium saucepan until melted together. Add sweet potatoes and gently simmer, covered, stirring frequently, until potatoes are super tender, about 30 minutes. Add maple syrup and mash with a potato masher until smooth and uniform. Season to taste with plenty of salt and pepper. Cover and keep warm.
  • For the salmon: Heat olive oil in a 12-inch nonstick skillet over medium-low heat. Sprinkle salmon with salt and pepper all over. Lay in pan, skin-side down, and let cook, undisturbed, until skin is very crispy, 5 to 6 minutes. Gently flip the salmon and add butter, thyme and garlic and cook until salmon is desired temperature, 3 to 4 minutes for medium.
  • For radicchio: Zest orange, then cut away the pith with a knife and cut the segments free into a bowl, reserving any juice. Whisk together the orange juice, zest, Dijon, vinegar and shallot in a small bowl until combined. Slowly drizzle in olive oil, whisking, then season to taste with salt and pepper. Combine radicchio and watercress in a large bowl, then drizzle with vinaigrette, toss and season to taste.
  • Divide sweet potatoes among four plates, then top each with a crispy salmon fillet. Add a handful of salad on the side of each, then top salad with orange segments and drizzle the salmon with the butter sauce from the pan.

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