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
Heat oven to 350F.
Combine the orange juice, olive oil, garlic, cilantro, jalapeno, ginger, salt, orange zest, and paprika in the bowl of a blender and puree.
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
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.
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