Name: Salmon Steaks with Strawberry Salsa and Farro
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Cooking spray; 8 ounces quick-cooking farro; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 8 ounces strawberries, hulled and diced; 1 10-ounce jar roasted red peppers, drained and diced (about 3/4 cup); 1/2 cup chopped fresh parsley; 1/3 cup roughly chopped unsalted roasted almonds; 1 large clove garlic, minced; 3 tablespoons red wine vinegar; 2 teaspoons chopped fresh oregano; 4 salmon steaks (1/2 inch thick; about 2 pounds total)

Directions

Position a rack in the upper third of the oven and preheat the broiler. Set a wire rack on a rimmed baking sheet and spray the rack with cooking spray. Cook the farro as the label directs; add 1 tablespoon olive oil and season with salt and pepper.
Stir together the strawberries, roasted peppers, parsley, almonds, garlic, vinegar, oregano and remaining 3 tablespoons olive oil in a medium bowl. Season with salt and pepper.
Season both sides of the salmon with salt and pepper. Arrange the salmon in an even layer on the rack-lined baking sheet. Broil until browned and the edges of the skin begin to crisp, about 4 minutes. Carefully flip the salmon and cook until the other side is browned and just cooked through, 3 to 4 minutes.
Divide the salmon and farro among plates. Top the salmon with the strawberry salsa.

Photograph by Andrew Purcell

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