Pan-Seared, Local, Wild King Salmon with Farro and Rainbow Chard, Drizzled in a Lemony Wine Sauce

This dish, though featuring a packed ingredient list, comes together in no time if you get the farro going first, followed by the salmon and then the chard. You’ll find my cooking order suggestions detailed below. This recipe creates a full meal; all you have to come up with now is the right company – and have them bring a dessert. Serves 2.

(We’ve also given you two additional recipes below: an additional pan-seared creation along with a great recipe on how to grill your salmon.)

For the Farro:

• 1 1/2 TBL Sigona’s Fresh extra virgin olive oil
• 1/4 a yellow onion, diced (about 1-2 TBL)
• 1/2 a small stalk celery, finely diced (about 2 TBL)
• 1/2 a small carrot, peeled and finely diced (about 2 TBL)
• 1/2 a Red Fresno chili pepper, de-veined, seeded and very finely diced
• 1 cup Farro (Umbrian Farro — look for the Bartolini label)
• 2 1/2 cups chicken stock (or broth)

For the Salmon:

• 2 (6-8 oz.) salmon filets
• 2 TBL Sigona’s Fresh Press extra virgin olive oil
• Salt and pepper

For the Chard and Pan Sauce:

• 1 TBL Sigona’s Fresh Press extra virgin olive oil
• 1 medium shallot, diced
• 1 bunch rainbow chard, leaves stripped from the stems and finely chopped, stems discarded
• Salt and pepper, to taste
• 1/2 cup dry white wine, such as chardonnay or pinot grigio
• Juice from 1/2 a large lemon
• 1 TBL chilled/frozen butter

Start with the Farro: In a large pot heat olive oil. Add diced onion, celery carrot and Fresno pepper and season with salt & pepper. Cook several minutes, working this mixture closely with a wooden spoon. Add the farro and work into the mixture for about a minute.

Next add chicken stock and bring to a boil. Cover and reduce heat to a low simmer until tender (about 12-15 minutes). Liquid should all be absorbed and the farro should be loose and not stuck together.

Meanwhile, get the salmon going: Warm a large, oven-proof skillet over medium high heat. Also, preheat an oven to 425F.

Meanwhile, rinse filets and pat dry. Lightly rub both sides of the filets with olive oil, then season well with salt and pepper.
Place the filets in the preheated skillet, skin-side up. Cook for about 2-3 minutes to put on a sear, then flip the filets skin-side down to sear for 2-3 minutes more. Place the pan in the preheated 425F oven to finish cooking for 4-6 minutes, depending on the thickness of the filet and desired doneness.

While the salmon is roasting, cook the chard: Heat 1 TBL olive oil over medium high heat. Add the shallot, season with salt and pepper, and sauté for about 3 minutes. Add the chopped chard, season with salt and pepper, and cook, stirring constantly, for about 3 minutes.

Cover the pan with a lid and let it steam cook (this brings all the flavors together) for about 2 minutes. Remove the lid and stir for 30 seconds. Sauté the shallot in 1 TBL olive oil for about 3 minutes.

Remove the chard from the pan and set aside while you make a quick pan sauce in the same skillet.

For the sauce: Add 1/2 cup white wine and the lemon juice to the hot pan. Scraping up any brown bits on the bottom of the pan, cook until the liquid is reduced by half. Add in a TBL of butter and stir constantly until melted. Boom. Done. That was easy, right?

To plate: Add a serving of farro to the side or corner of a plate. Place a serving of the chard in the middle of the plate and set the salmon filet atop the chard, at an angle if you’re so inclined. Drizzle the dish with a bit of the reduced wine & lemon pan sauce. Serve immediately

Pan-Seared Local Wild King Salmon with Dill and Sigona’s Meyer Lemon Olive Oil

Ingredients:

• 2 (6-8 oz.) salmon filets
• 2 TBL, plus 1 tsp. Sigona’s Meyer Lemon olive oil, divided
• Salt and pepper
• A pinch or fresh or dried dill, more to taste
• 1 tsp lemon zest
• Lemon wedges, for serving

Directions: Warm a large, oven-proof skillet over medium high heat. Also, preheat an oven to 350F.

Meanwhile, rinse filets and pat dry. Using 2 TBL Sigona’s Meyer lemon oil, lightly rub both sides of the filets, then season well with salt, pepper and dill.

Place the filets in the preheated skillet, skin-side up. Cook for about 2-3 minutes to put on a sear, then flip the filets skin-side down to sear for 2-3 minutes more. Place the pan in the preheated 425F oven to finish cooking for 4-6 minutes, depending on the thickness of the filet and desired doneness.

Transfer salmon to a serving dish and drizzle evenly with remaining 1 tsp. Sigona’s Meyer lemon olive oil. Sprinkle with lemon zest and garnish with lemon wedges. Serve.

Grilled Wild King Salmon with Sigona’s Meyer Lemon Olive Oil

Ingredients

• 1 TBL Sigona’s Fresh Press extra virgin olive oil (for brushing grill)
• About 6 TBL Sigona’s Meyer lemon olive oil
• Salt
• Freshly ground black pepper
• One half a wild king salmon
• 3 TBL finely chopped fresh herbs, such as parsley or oregano
• 1 lemon, cut into wedges, for serving

Directions: Bring salmon closer to room temperature before grilling by letting it sit on the counter for about 20 minutes while you prepare the grill, etc.

Prepare grill by lightly oiling grill grate with 1 TBL of olive oil. Heat grill to high heat.

Brush the top (the meaty side) of the salmon with half the Meyer lemon oil and season liberally with salt and pepper. Place salmon on the grill, skin-side up, and cook for 3-5 minutes (or more) per side, turning once, for medium-well (the fish should lift somewhat easily from the grill when it’s ready to flip).

When cooked as desired, remove salmon from grill and drizzle with the remaining Meyer lemon olive oil. Sprinkle with herbs and serve with lemon wedges.

Chef’s Note: If you remove the bone from the fish yourself, don’t just throw it away! The meat around the bone is tasty too. Rub olive oil over it, season with salt and pepper and put it on the grill.