Salmon and Farro Salad

We’re big on main course salads in our family. They’re usually easy, unfussy and filling. I also like that I can make them in advance.

I’ve made  numerous versions of this particular salad: I love farro but have also used barley, couscous and wheatberries. I change up the cheese, depending on what I have, and use red onions or shallots if I need my scallions for something else.

Of course I have also made this all-veggie or no-meat, replacing the salmon (or any other cooked fish) with cooked eggs, carrots, peas and zucchini.

This is such a versatile dish! Best served at room temperature.

Salmon and Farro Salad

• 12 ounces fresh salmon*

• olive oil or vegetable oil

• 1 cup farro

• 2-1/2 cups water

• 1 ripe avocado, cut into bite size pieces

• 3/4 cup crumbled feta, goat or blue cheese

• 2-3 scallions, chopped

• 1 teaspoon chopped fresh oregano

• 1 teaspoon chopped fresh mint

• 1/4 cup vegetable oil

• 2 tablespoons lemon juice

• 2 tablespoons white wine vinegar

• salt and freshly ground black pepper to taste

Preheat a grill, broiler or grill pan. Brush the salmon with a film of vegetable oil and grill, broil or pan-broil for about 4 minutes per side or until cooked to desired consistency. Remove the fish from to a cutting board, cut into chunks and set aside to cool slightly. While the salmon is cooking, place the farro in a saucepan and cover with the water. Bring to a boil over high heat. Lower the heat, cover the pan and simmer for about 25 minutes or until the grain is cooked but still slightly chewy. Drain any remaining liquid. Place the cooked farro into a mixing bowl. Add the fish, avocado, cheese, scallions, oregano and mint. Toss gently to distribute the ingredients evenly. In a small bowl mix the vegetable oil, lemon juice and white wine vinegar. Pour over the ingredients and toss. Sprinkle with salt and pepper to taste. Let rest for 10-15 minutes before serving.

*you can use drained, canned salmon

 Makes 4 servings

Salmon-Couscous Salad with Cheese and Dried Cranberries

Last week I demonstrated 5 recipes for a gathering of 12 women to celebrate one of their birthdays. Everyone was is high spirits and there were plenty of spirits too, so no one was actually there to learn how to cook anything.

They just wanted to have a great time and I was the entertainment. Which was just fine. I’ve learned long ago that for this kind of event I do all the prep work beforehand because the audience will lose interest watching me chop onions and measure out flour.

But here’s what they were interested in: the two hors d’ouevre and 3 salads I demonstrated. All springtime foods, light and festive looking, fairly easy to prepare and exceptionally tasty.

They loved everything. But this was the favorite:                                                                          

Salmon-Couscous Salad with Cheese and Dried Cranberries                                                                                                                                         

1 pound fresh salmon, about 1-1/4-inches thick

olive oil or vegetable oil

1-1/2 cups Israeli couscous

1 cup thawed frozen peas

3/4 cup crumbled blue cheese

4 scallions, chopped

1/2 cup dried cranberries

2 teaspoons grated fresh orange peel

1 tablespoon chopped fresh dill

2 teaspoons chopped fresh mint

1/4 cup vegetable oil

2 tablespoons lemon juice

2 tablespoons orange juice

salt and freshly ground black pepper to taste

Preheat a grill, broiler or grill pan. Brush the salmon with a film of vegetable oil and grill, broil or pan-broil for about 4 minutes per side or until cooked but still rare. Remove the fish from to a cutting board and cut into chunks and set aside to cool slightly. Cook the couscous until al dente, drain and place in a large bowl. Add the fish, peas, cheese, scallions, cranberries, orange peel, dill and mint. Toss gently to distribute the ingredients evenly. In a small bowl mix the vegetable oil, lemon juice and orange juice. Pour over the ingredients and toss. Let rest for 10-15 minutes before serving.

 Makes 4-6 servings