Seared Salmon with Toasted Farro, Charred Peppers and Butternut Squash Puree

Need a fresh and delicious meal for those you love? Our Chef Sarah Steffan's recipe for seared salmon is perfect for any occasion!

4- 6 ounce filets of fresh wild salmon, wrapped in paper towels and at room temperature
1 cup farro
3 cups water
2 sweet bell peppers
1 butternut squash, cut in half with the seeds removed
¼ cup vegetable stock
3 tablespoons of butter
Salt & pepper
Grapeseed oil
Food processor, blender or vita mix

Seasonings
Sherry vinegar
Minced chives
Fennel pollen
Aleppo chilies
1 garlic clove, cut in half
1 rosemary sprig
Good quality olive oil

Place farro and 3 cups of water into stock pot and cook until tender. Drain any remaining liquid using a colander and leave to dry out while you preparethe salmon. Char the peppers using a grill or direct contact with a gas range. Remove and seeds and chop into smaller pieces. Heat the butter in a castiron skillet and add the dried farro. Cook until golden and crispy. Add the charred peppers, season with sherry vinegar, salt, pepper and chives. For thesquash. Preheat an oven to 400®. Slice the squash in half lengthwise and remove the seeds. Coat in grapeseed oil, salt, pepper, rosemary and the garliccloves. Roast for approx. 20 minutes until tender and caramelized. Remove from heat and while still warm, scoop the flesh into the food processor you areusing and puree with vegetable stock and butter.

Remove the salmon from the paper towels and season with salt and pepper. Heat grapeseed oil in a cast iron skillet until it starts to slightly smoke and add the salmon. Cook until a golden brown crust forms and then flip over. Reduce heat and allow to cook further until desired internal temperature is achieved. Remove from the pan and season liberally with good oil oil, fennel pollen and Aleppo chilies.

Chef Sarah Steffan