This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
o 4 boneless and skinless Salmon filets (approximately 6 ounces each)
o Kosher Salt and Pepper
o 2 T. olive oil
o ½ c. white sesame seeds
Creamy Farro:
o 2 T. olive oil
o ½ c. finely minced yellow onion
o ½ c. finely minced carrot
o ¼.c. finely minced celery
o 1 large clove garlic, finely minced
o ¾ c. dry white wine
o 1 ½ c. farro
o 1 ½ qt. vegetable stock
o 1 t. kosher salt
Roasted Brussels Sprouts with Fennel, Grapes, and Pistachios
o 1 ½ lbs. brussels sprouts, trimmed and cut in half lengthwise
o 1 large fennel bulb, fronds removed, thinly sliced
o ¼ c. olive oil
o Kosher Salt and pepper to taste
o ¼ c. unsalted butter
o 2 c. seedless grapes
o 6 scallions, thinly sliced
o 2 T. honey
o ¼ c. shelled, unsalted pistachios
White Wine Vinaigrette
o 1/3 c. white wine vinegar
o 2 cloves garlic, finely minced
o 1 T. castor sugar
o ½ t. salt
o ¼ t. black pepper
o 1/3 c. avocado oil
Directions:
Instructions for Salmon:
Preheat the oven to 425 degrees F.
Spray a half sheet pan with pan release spray to keep from sticking
Sprinkle each piece of salmon with salt and pepper on both sides
Brush the top side of the salmon filets with olive oil
Place the sesame seeds on a small plate
Turn the salmon, oil-brushed side dow, and press lightly to apply the seeds
Place the salmon on the sprayed half sheet pan
Place in the oven on the top rack for 16 minutes
Test for doneness – the fish should still be moist and not hard to the
touch
Remove and rest before plating
Instructions for Farro:
Place the olive oil in a 3-quart saucepan over medium heat
Add the
Onion, carrot, and celery and sauté about 4 minutes or until the vegetables begin to soften
Add the garlic and continue to cook for another minute
Add the farro and stir through
Deglaze with white wine and allow the farrow to absorb the wine before adding more liquid
Add the vegetable stock, half a cup at a time cooking to absorb the liquid before adding more then and cook until the final liquid is added and the farro is soft
Instructions for Brussels Sprouts with Fennel, Grapes, and Pistachios:
Heat the oven to 425 degrees F
Spray a half sheet pan with nonstick pan release
Place the Brussels sprouts and fennel on the sheet pan and drizzle with olive oil
Sprinkle with salt and pepper then toss to coat all the vegetables
Place the sheet pan in the oven and roast the vegetables tossing every 5 minutes until the Brussels sprouts begin to become tender and toasted – approximately 12 minutes
While roasting the Brussels sprouts, heat a medium sauté pan over medium-high heat
As soon as the pan becomes warm, add the butter
Stir in the grapes and allow the grapes to heat and burst lightly to release some of their juices
Add the scallions and honey and bring to a simmer
Cook for about 5 minutes or until the grapes are softened and the liquid is well combined
Sprinkle with pistachios after plating
Instructions for the Vinaigrette:
In a small bowl, whisk together the vinegar, garlic, sugar, salt, and pepper until very well blended
Slowly, while whisking, blend in the oil
Instructions for plating:
On a dinner plate, place a serving of the farro just off center of the plate
Shingle on the salmon then top the lower area of the salmon with a serving of the sprouts mixture
Drizzle with vinaigrette
Sprinkle with pistachios