Roasted Salmon, Farrotto with Greens and Parmesan, and Maple-Glazed Carrots

By Jennifer

Roasted Salmon, Farrotto with Greens and Parmesan, and Maple-Glazed Carrots

This was actually a pretty easy dinner to put together;  while the Farrotto is cooking I put together the salmon and carrots, set the table and even poured myself a glass of wine.    (Note from the next day:  the farrotto made a pretty good left-over lunch!)

Roasted Salmon

Preheat oven to 450.  Place salmon fillets on a foil-lined baking sheet and brush with a little olive oil.  Sprinkle with freshly ground black pepper and sea salt.  Roast in oven for about 10 minutes or until just cooked through.  Serve with lemon wedges on the side.

Salmon ready to go

Farrotto with Greens and Parmesan – from Cooking Light

  •  1 TBS olive oil
  • 1 large red onion, chopped
  • 4 garlic cloves, chopped
  • 1 cup uncooked farro (spelt), rinsed and drained
  • 1 cup dry white wine
  • 14 1/2 oz. vegetable broth
  • 2 cups water
  • freshly ground black pepper
  • 4 cups baby salad greens
  • 1/2 cup grated Parmigiano-Reggiano cheese

Onions in pot

Heat oil in a large saucepan or stockpot over medium heat, and saute onion and garlic until golden brown, about 7 minutes.

Adding farro

Add farro and cook for 2 minutes.  Stir in wine, scraping up any browned bits, and cook for 3 minutes.

Adding broth

Add broth and cook for 12 minutes, stirring frequently, until the liquid is nearly absorbed. Add the water and pepper and cook another 12 minutes, stirring frequently, or until the liquid is nearly absorbed (this took longer than 12 minutes for me).

Broth being absorbed

Stir in greens and cheese, and serve.

Adding greens

Maple-Glazed Carrots

  • 1 lb. carrots (or more, depending on how much your family likes this!), peeled and cut into equally-sized pieces
  • 2 TBS unsalted butter
  • 2 TBS maple syrup

Put carrots in a medium-sized saucepan and cover with cold water by an inch.  Bring to a boil and cook for 3-4 minutes, or just until the carrots are tender.  Drain.  Add butter and syrup to the pan and cook, over low heat, until the butter is melted.  Add carrots back to the pan and toss;  keep on low heat until the rest of dinner is ready.


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