Ingredients
Scale
- 2 cups cooked farro, cooled
- 5 scallions, one whole and 4 finely chopped
- 1/4 cup chopped fresh parsley leaves
- 1/4 teaspoon peppercorns
- 1/2 pound fresh wild salmon
- 1/4 cup pecans, lightly toasted
- 1/4 cup dried cranberries
- 1/4 cup SPICY HONEY VINAIGRETTE
- Freshly ground black pepper and salt to taste
- 1/2 cup fresh parsley chopped, divided
- 1/3 cup feta cheese, crumbled
- SPICY HONEY VINAIGRETTE
- ⅓-cup apple cider vinegar
- ⅓-cup honey
- 1½ teaspoon Sriracha sauce
- 2 teaspoons soy sauce
- 1 clove chopped garlic
- 1 teaspoon fresh ginger, peeled & chopped
- salt and pepper to taste
- ⅔-cup extra virgin olive oil
Instructions
- In a shallow sauté pan, place 1 cup water, salmon, the whole scallion, parsley, and peppercorns and bring to a simmer. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard. Chill the salmon.
- Place the cranberries,pecans, chopped scallions, and 1/4 cup parsley in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the farro. Drizzle with 1/4 cup SPICY HONEY VINAIGRETTE and stir to combine. Garnish with remaining parsley and feta.
- SPICY HONEY VINAIGRETTE
- Place all ingredients except oil in a blender and blend on high speed until smooth. Drizzle in olive oil and blend on high for 1 minute until emulsified.
- Keep refrigerated in a covered container.
Keywords: salmon, farro, scallions, parsley, pecans, dried cranberries, salad, healthy