Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
Show:
Worst Cooks in America
Crispy Skin Salmon with Blistered Cherry Tomatoes, Farro and Lemon-Shallot Vinaigrette
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 994
- Total Fat
- 65 g
- Saturated Fat
- 14 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 12 g
- Sugar
- 13 g
- Protein
- 44 g
- Cholesterol
- 93 mg
- Sodium
- 1184 mg
Patience is the key to achieving the ultimate crispy skin on your salmon. Low, slow heat, a little fat and time will make sure your skin is blistering crispy and rendered. Dare I say, crispy salmon skin > crispy chicken skin!
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 994
- Total Fat
- 65 g
- Saturated Fat
- 14 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 12 g
- Sugar
- 13 g
- Protein
- 44 g
- Cholesterol
- 93 mg
- Sodium
- 1184 mg
Ingredients
Blistered Cherry Tomatoes:
Farro:
Lemon-Shallot Vinaigrette:
Asparagus:
Salmon:
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Directions
- For the blistered cherry tomatoes: Preheat the oven to 400 degrees F.
- Spread the cherry tomatoes on a small sheet pan and toss with a drizzle of olive oil and some salt and pepper. Roast for 10 to 15 minutes or until the tomatoes are soft, have opened up and are slightly blistered.
- For the farro: Meanwhile, add 6 cups water to a saucepan with the white wine vinegar and 1 tablespoon salt and bring to a boil. Add the farro, then reduce to a gentle simmer and cook until al dente, 15 to 20 minutes.
- For the lemon-shallot vinaigrette: Add the shallot, Dijon mustard, honey, lemon zest and juice, garlic and thyme to a bowl. Whisk together, then slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Season to taste with salt and pepper and set aside.
- Drain the farro well and while the farro is warm, immediately mix with about half of the shallot vinaigrette (set aside the rest to punch up or moisten the farro later if necessary and to drizzle around the plates). Stir in the toasted pumpkin seeds and basil.
- For the asparagus: Bring a pot of salted water to a boil; prepare an ice bath. Blanch the asparagus in the boiling water until bright green and tender, about 3 minutes. Shock in the ice bath. Once cool, drain and pat dry, then slice in half on a bias.
- Heat a sauté pan with some olive oil over medium-high heat. Toss in the asparagus and cook just to warm through. Season with salt and pepper.
- For the salmon: In a 12-inch nonstick skillet, heat the olive oil over medium heat. Pat the salmon fillets with a paper towel and make sure they are very dry. Season the salmon liberally with salt and pepper all over. Lay the salmon in the pan skin-side down and sear for 7 to 8 minutes until the skin is very crispy; add the garlic cloves and thyme to the oil halfway through. Gently flip the fillets with a fish spatula, then add the butter and cook for 5 to 6 minutes for medium to medium well, or a few minutes longer if you like more well-cooked salmon.
- To serve, plate the farro and top with a piece of salmon, skin-side up. Place some of the asparagus and blistered cherry tomatoes alongside the fish. Drizzle some of the remaining vinaigrette around the plate to finish.
