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In this dish, we’re pan-searing our salmon in a blend of spices like paprika, coriander, and more for vibrant, smoky flavor. It’s served over a bed of nutty farro, whose hearty texture is contrasted by tender zucchini and plump, sweet dates stirred in just before serving.

Ethan Mick

with Farro & Zucchini Salad

Spanish-Spiced Salmon

10-Oz Skin-On Salmon Fillet

Semi-Pearled Farro

Zucchini

Garlic

Dried Medjool Dates

Sliced Roasted Almonds

Sliced Roasted Red Peppers

Fromage Blanc

Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

Ingredients

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the **farro** and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the farro:

While the farro cooks, wash and dry the **zucchini**; halve lengthwise, then thinly slice crosswise. Peel and roughly chop **2 cloves of garlic**. Pit and roughly chop the **dates**. Roughly chop the **peppers**.

Prepare the ingredients:

While the farro continues to cook, pat the **fish** dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces.) Season on both sides with salt, pepper, and enough of the **spice blend** to coat ( you may have extra). In a medium pan (nonstick, if you have one), heat **2 teaspoons of olive oil** on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Cook the fish:

To the pan of reserved fond, add **1 teaspoon of olive oil**; heat on medium-high until hot. Add the **sliced zucchini** in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **chopped garlic**. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the zucchini:

To the pot of **cooked farro**, add the **cooked zucchini**, **chopped dates and peppers**, and **almonds**. Stir to combine. Taste, then season with salt and pepper if desired. Serve the **cooked fish** over the **finished farro**. Top the fish with the **fromage blanc**. Enjoy!