Seared Wild Salmon with Pistachio Gremolata

Seared Wild Salmon with Pistachio Gremolata
Servings: 4 Yield: servings Prep 25 mins Cook 49 mins


Farro Pilaff
  • 3 tablespoons olive oil
  • 8 ounces sliced wild mushrooms
  • 1 large shallot, sliced
  • 3/4 cup farro
  • 1/4 cup dry white wine
  • 2 cups chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup shelled pistachios, finely chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup mint
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • Pinch of salt
  • 2 tablespoons olive oil
  • 1 pound salmon fillet, cut into 4 squares
  • Pinch of salt and pepper

Make It

Farro Pilaf

1. In a large skillet, heat 2 tbsp of the olive oil over medium-high heat. Add mushrooms and saute 5 minutes, until lightly browned. Transfer to a bowl. Heat remaining 1 tbsp of the oil in a medium saucepan over medium heat. Add shallot and cook 3 minutes. Stir in farro and wine; cook 1 minute. Add broth, salt and pepper; bring to a simmer. Cover and simmer 35 to 40 minutes, until tender. Stir in sauteed mushrooms.


2. In a small bowl, combine pistachios, parsley, mint, lemon zest, oil, garlic and salt. Set aside.


3. Meanwhile, heat oil in same skillet over mediumhigh heat. Season salmon with salt and pepper and place in skillet, skin side down. Cook 3 minutes, turn and cook an additional 3 minutes.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 587, Fat, total (g): 35, chol. (mg): 72, sat. fat (g): 5, carb. (g): 33, fiber (g): 4, pro. (g): 34, sodium (mg): 155, Percent Daily Values are based on a 2,000 calorie diet.