Balsamic Glazed Salmon with Herb Butter Farro
Honey Balsamic Salmon over Creamy Herb-Infused Ancient Grain Medley
Ingredients:
4 salmon fillets (6 oz each)
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons soy sauce (low-sodium)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup farro
3 cups vegetable broth
3 tablespoons butter
2 tablespoons fresh herbs (combination of parsley, dill, and chives), finely chopped
1 small shallot, minced
1 tablespoon olive oil
1 lemon, half juiced and half cut into wedges
2 cups baby spinach
Salt and pepper to taste
Red pepper flakes (optional)
Directions:
In a small bowl, whisk together balsamic vinegar, honey, soy sauce, garlic, and ginger to create the glaze.
Place salmon fillets in a shallow dish and pour half the glaze over them. Marinate for 15-30 minutes.
Meanwhile, rinse farro and add to a medium pot with vegetable broth. Bring to a boil, then reduce heat to simmer. Cook for about 25-30 minutes until tender but still chewy.
Preheat oven to 400°F (200°C).
Heat olive oil in an oven-safe skillet over medium-high heat. Remove salmon from marinade (reserve marinade) and place skin-side down in the skillet.
Cook for 2 minutes, then transfer skillet to the oven and bake for 8-10 minutes until salmon is just cooked through.
While salmon is cooking, pour the reserved marinade into a small saucepan and add the remaining glaze. Bring to a simmer and cook for 3-5 minutes until slightly thickened.
When farro is done, drain any excess liquid. Return to pot and stir in butter, chopped herbs, shallot, lemon juice, and spinach until butter is melted and spinach is wilted. Season with salt and pepper.
Serve salmon over the herb butter farro, drizzle with the reduced balsamic glaze, and garnish with lemon wedges and red pepper flakes if desired.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 520 kcal | Servings: 4 servings