The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Coho Salmon and Baked Farro with Brussels Sprouts
Per Serving
1 5 oz fillet of wild Coho salmon
100 g brussels sprouts
300 g pre-cooked farro and kale with seasoning juice*
*lemon juice, parmesan cheese, fines herbs, grape seed oil, parsley, salt and pepper)
1 T grape seed oil
2 T balsamic sauce
chopped parsley
​
Equipment needed: 2 pans, and a baking dish
Preheat your oven to 400 degrees.
In a pan add 1/2 of the oil. The other half will be used for the fish. Heat on medium-high heat (7 or 8).
When oil is hot, place the brussels sprouts cut side down. Cook for 2 minutes.
Flip after 2 minutes.
Drizzle with 1 T of balsamic sauce. The remaining sauce will be used to finish the dish.
The farro is cooked, but you will need to reheat in a baking dish. Place farro in dish and place in the oven. Put a lid on the pan with the brussels sprouts and add them to the oven as well.
Set timer for 15 minutes.
While the farro and sprouts are baking, you can prepare the salmon. Lay out on a towel, I like to use cloth, but paper towels work as well. You want to remove any excess liquid.
Fold towel on top of fish and press gently.
Unfold the towel and sprinkle lightly with a bit of salt.
In your second pan, begin heating the remaining oil on high heat. When the oil is hot, carefully place the fish into the pan.
After 1 minute, or until salmon is half way cooked (may take 1.5 minutes), flip and remove from heat.
Cover with a lid and set aside until 1 minute before the timer goes off.
When there is 1 minute remaining on the timer for the farro, sprinkle the parsley on top of the fish and re-cover.
Pull farro and sprouts from the oven.
Plate farro first, and then top with the brussels sprouts. Drizzle balsamic sauce over top of the plate. Finish the dish with the salmon.
This dish took less than 20 minutes to make. Enjoy.
