I’m sorry I haven’t posted until now despite grand promises! To be honest, and as my besties know, I’ve been very nauseated from pregnancy, and so I haven’t felt much like cooking. The good news is that the end of my first trimester I seem to be slightly emerging from the yucks, and had a stroke of inspiration this week via a free week of Blue Apron.
My sister loves the cooking service and sent me a free week’s trial. While I don’t like the waste of sending so many little packets of ingredients through the mail, and it’s too expensive for us to continue, I will admit that the recipes that we received for the week are delicious and a few of them I’ll definitely mimic again.
This salmon was delicious–I’ve listed a slightly modified version of the original recipe below, omitting the shallots (raw onion/garlic family = pregnancy heartburn) and the higher fat dairy (sour cream). I actually can’t wait to make this again. Don’t be intimidated by the number of steps–I threw it together in about 30 minutes.
Miss you ladies, and I’ve missed cooking, so glad to be back on here!
Salmon with Arugula, Beets, & Horseradish Sauce
- 2 salmon filets
- 3/4 C. farro
- 5 brussels sprouts
- 3 C. arugula
- 2-3 baby beets
- 1 bunch chives
- 2 tsp. prepared horseradish (or 1 1-inch piece fresh horseradish, grated fine)
- 1 Tb. Sherry vinegar
- olive oil
- 1/4 C. greek yogurt
Bring a pot of water to a boil and add the beets. Cook for 25 minutes or until tender when pierced with a fork and set aside. When beets are cool enough to handle, use a paper towel to peel them and slice into rounds.
Bring a medium pot of water to a boil, salt it, and add the farro–cook for 16-18 minutes. While the farro is cooking, slice the stem ends off the brussels sprouts, cut each in half lengthwise and then cut across into a fine julienne. Mince the chives and add to the brussels sprouts. Add the sherry vinegar, and salt and pepper to the brussels sprouts, taste for seasoning and set aside.
To make the horseradish sauce, whisk together the horseradish, yogurt, and salt and pepper to taste.
When the farro is tender, drain, drizzle with olive oil, and toss with arugula, salt, and pepper.
Season the salmon filets with salt and pepper and sear in a non-stick pan or cast iron skillet, cooking 2-3 minutes per side or until they reach your desired doneness.
Place half the farro salad on each plate, and top each portion with a salmon filet and half of the brussels sprouts salad. Garnish with a dollop of the horseradish sauce and serve.