Roasted Salmon with Blood Orange, Smoked Paprika, Ginger and Carrot Farro Pilaf
 
 
Roasted salmon topped with a sweet and spicy puree of blood orange, smoked paprika, and ginger that this is then served alongside a cheesy carrot farro pilaf.
Yield: 4 servings
Ingredients
For the salmon
  • ¼ cup blood orange juice
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 2 tbsp cilantro leaves
  • 1 jalapeno, seeded
  • 1 tbsp grated fresh ginger
  • 1¼ tsp salt
  • 1 tsp blood orange zest
  • ¾ tsp smoked paprika
  • 4 salmon fillets
For the carrot farro pilaf
  • 1 cup farro
  • 2 carrots, peeled and grated
  • ⅓ cup grated parmesan cheese
  • 2 tbsp olive oil
  • 2 scallions, white and light green parts thinly sliced
  • ¼ tsp salt
  • ¼ tsp black pepper
Instructions
For the salmon
  1. Heat oven to 350F.
  2. Combine the orange juice, olive oil, garlic, cilantro, jalapeno, ginger, salt, orange zest, and paprika in the bowl of a blender and puree.
  3. Place the salmon in an 8x8-inch square baking pan. Pour the blood orange puree over the top. Bake for 15--20 minutes or to desired degree of doneness.
For the carrot farro pilaf
  1. Heat a large pot of salted water to a boil. Add the farro and simmer until tender, about 20 minutes. Stir in the carrots in the last 5 minutes of cooking. Drain well and transfer to a large mixing bowl. Stir in the parmesan cheese, olive oil, scallions, salt, and pepper. Serve warm.
Notes
Recipes adapted from Cook This Now
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/03/roasted-blood-orange-smoked-paprika-and-ginger-salmon-with-carrot-farro-pilaf.html