A bright, nutritious, seafood salad made with ancient grains and dressed with a lemon vinaigrette.
Farro Salmon Salad is one of the best uses for leftover salmon you’ll ever find. When I serve salmon for dinner I always buy extra so that I have enough leftover to make this delicious salad. In fact, sometimes I make salmon for dinner just so I can have Farro Salmon Salad for lunch the next day – it’s that good! It has a great combination of flavors, colors, and textures, and if you’ve already cooked the salmon, it takes only minutes to prepare. It makes a great lunch dish, casual or formal, and is perfect picnic fare too.
Farro, sometimes called emmer, is a strain of wheat that is becoming increasingly popular in the U.S. It’s frequently mentioned as a substitute for rice but it’s a great swap out for pasta as well. However, unlike pasta and rice, which contain very little fiber, farro is a good source of fiber. One serving delivers about 7g of fiber which is nearly 1/3 of the RDA (recommended daily allowance). Farro is also known as an ancient grain, meaning that, unlike modern wheat, it has never by hybridized or genetically modified. It is grown today, in more or less the same way, as it was thousands of years ago.
Farro Salmon Salad is similar to the kinds of salads you might buy at upscale grocery stores and delis. These salads are typically visually appealing, keep well, and taste great hot or cold. Occasionally I’ll find myself at one of these gourmet food stores looking into the glass refrigerator case, and I’m always mesmerized at the gorgeous array of prepared food staring back at me. Sticker shock sets in at the cash register though, when a tiny container of food ends up costing some obscene amount of money! You’ll appreciate how economical it is to make Farro Salmon Salad and will love how fresh tasting it is even after a couple of days in the fridge.
As the stars of this dish, salmon and farro are perfect complements to one another. The salmon is soft and tender, while the farro is nutty and chewy. The lemon vinaigrette co-stars with capers, artichokes, and sun-dried tomatoes playing supporting roles. Throw in a few extras – garlic, scallions, seasonings – and you’ve got an all-star cast of ingredients and a winning recipe! If you’re looking for other recipes made with farro check out Lemony Shrimp with White Beans and Farro and Orance Pecan Farro Salad.
- 1 cup (6 ounces) farro
- Juice and zest of 1 large lemon
- ¼ cup olive oil
- 1 clove garlic, minced
- 1½ teaspoons salt
- ½ teaspoon pepper
- 8 ounces cooked salmon, flaked
- 1 (14 ounce) can quartered artichoke hearts, drained
- ½ cup sun-dried tomatoes, julienned (from an oil packed jar)
- ½ cup fresh dill, roughly chopped
- 2 tablespoons capers, drained
- 6 scallions, chopped (white and light green parts)
- 1 lemon cut into wedges
- Cook farro according to package directions and let cool.
- Whisk together the lemon juice, olive oil, garlic, salt, and pepper. Set aside.
- Combine the farro, lemon zest, salmon, artichoke hearts, sun-dried tomatoes, dill, capers, and scallions.
- Re-whisk the dressing and pour over the salad, stirring well to combine.
- Serve with lemon wedges.
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