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Grilled Atlantic Salmon On A Warm Farro And Vegetable Salad

Grilled Atlantic Salmon On A Warm Farro And Vegetable Salad

Category: Main Courses

Serving Size:


  • 5 ounce Salmon fillet
  • 1 ounce cooked farro
  • 1 ounce steamed spinach
  • 1/2 ounce steamed shiitake mushrooms
  • 2 ounce steamed butternut squash
  • 2 each roasted brussel sprouts
  • 2 teaspoons dill
  • 1/2 ounce Champagne vinegar
  • 1 ounce extra virgin olive oil
  • Freshly ground black pepper


Place 1 cup of faro in a sauce pot with 2.5 cups of water, bring to a boil, reduce heat and cook until tender.
Steam spinach until just wilted.
Steam mushrooms until tender.
Steam butternut squash until tender.
Roast brussel sprouts in a 425 degree oven until browned and tender.
Combine above ingredients with Champagne vinegar, dill and remaining olive oil. .

Coat salmon with 1 teaspoon olive oil and season with 1/4 teaspoon smoked sea salt and fresh ground pepper. Grill to desired doneness.

Toss faro salad in a warmed skillet, place in a large entrée size bowl, place salmon on top and sprinkle with remaining smoked sea salt.

" Ralph Brennan honored with Ella Brennan Lifetime Achievement Award "

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