Mains
Seared Citrus Salmon with Herbed Farro & Roasted Fennel
Omega-3 rich salmon marinated in blood orange and fresh dill, served on a nutty farro base with caramelised fennel and a tahini-citrus drizzle.
Omega-3 rich salmon marinated in blood orange and fresh dill, served on a nutty farro base with caramelised fennel and a tahini-citrus drizzle.
Blood orange transforms salmon from weeknight staple to something genuinely memorable. The citrus acids gently cure the fish surface, meaning you need far less time in the pan to achieve perfect medium doneness. Farro — an ancient wheat grain with a pleasantly chewy texture and impressive fibre content — makes this a deeply satisfying, nutritionally complete meal.
Combine blood orange zest, juice, dill, and 1 tbsp olive oil. Pour over salmon fillets and marinate for 15 minutes at room temperature.
Bring vegetable stock to a boil. Add farro, reduce to a simmer, cover and cook for 25 minutes until tender. Drain excess liquid and season with salt.
Toss fennel with remaining olive oil and maple syrup. Roast at 200°C (400°F) for 20 minutes until caramelised and golden at the edges.
Whisk together tahini, lemon juice, garlic, and 3 tbsp water until smooth. Season to taste.
Heat a non-stick pan over medium-high. Remove salmon from marinade and sear skin-side down for 4 minutes. Flip and cook 2 more minutes for medium doneness.
Divide farro between bowls. Top with roasted fennel, seared salmon, and a generous drizzle of tahini sauce.
Nutritional values are estimates. Reviewed by Dr. Priya Nair, RD.
