Farro Salad with Salmon
• 2 green onions, sliced
• 1 bunch kale, ribs removed and leaves chopped
• 1 small bunch flat leaf parsley, chopped
• 1/2 pound salmon (about 2 pieces)
• 1 1/2 Cup Farro
• Olive Oil
• Salt and pepper
• 1/4 Cup sunflower seeds
• 1/4 Cup Craisins
• 1 lemon, juiced
• 2 Tablespoons feta, crumbled
Preheat oven to 300°F, putting a big pot of water on the stove.
1. Place a half-pound of salmon on a parchment or foil-lined baking sheet a give it a small sprinkle of salt and drizzle of olive oil. Bake for 15 minutes.
2. Next, add salt and about a cup and a half of farro into the boiling water and cook it for about 30 minutes.
3. While the farro and the salmon are cooking, heat a couple tablespoons of olive oil in a large skillet over medium-high heat.
4. Add the scallions, until they char on one side (about 5 minutes), then move them around so they char on the other.
5. After those come out, turn down the flame, add another tablespoon of olive oil, and dump in the kale. I stir that every five minutes or so until it’s super tender (10-15 minutes at least), sometimes adding a small splash of water to help it steam.
6. While the kale is on the stove, take the sunflower seeds and throw those in another skillet over medium-high heat until they’re toasted. (1-2 Minutes)
7. When the farro is done, drain it and dump it into a big mixing bowl.
8. Add the green onions, kale, toasted sunflower seeds, parsley, some salt and pepper, drizzle with olive oil, and the juice from half a lemon to the mixing bowl. Stir it all together. Divide between 2 bowls
9. Divide the salmon over the salad, add the crumbled feta and the craisins and serve.