Grilled Salmon with Spanish Charred Tomato Sauce & Herbed Farro Tabbouleh
Prep 20 min · Cook 25 min · Serves 4 · medium
Pan-seared wild salmon fillet topped with a vibrant Spanish romesco-inspired charred tomato and red pepper sauce, served alongside a refreshing herb-forward farro tabbouleh with pomegranate and pistachios. A light yet sophisticated dinner celebrating Spanish coastal flavors.
Ingredients
- 4 fillets (6 oz each) wild salmon fillets, skin-on, patted dry
- 5 tbsp extra virgin olive oil, divided
- 1 tsp sea salt, plus extra for seasoning
- 0.5 tsp fresh cracked black pepper
- 1 tsp Spanish smoked paprika
- 4 medium ripe Roma tomatoes, halved lengthwise
- 1 jar (12 oz) roasted red pepper, jarred, drained
- 3 cloves garlic cloves, minced
- 1.5 tbsp red wine vinegar
- 1.5 cups whole grain farro, uncooked
- 3.5 cups vegetable broth, low-sodium
- 0.5 cup fresh flat-leaf parsley, chopped
- 0.25 cup fresh mint, chopped
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