Seared Salmon with Salsa Verde and a Spinach, Farro and Orange Salad

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This one is a Blue Apron meal. I am finding with the Blue Apron meals that I am often tweaking the meals to reduce the fat. I up the aromatics to preserve the flavors. On this meal, there were enough new things that I cooked the meal as suggested by Blue Apron.

I had never had a salsa verde and it was really a great flavor addition to the salmon which really does not need any assistance.  The salsa verde was made with garlic paste, almonds, capers and parsley. The garlic was surprisingly pungent and tasty. The almonds added a bit of crunch. The capers added a bit of sour and the parsley freshened the overall taste. Adding olive oil made the salsa a paste.  It brightens the salmon considerably.

I have now had Farro a couple of times and it is a wonderful grain. It is remarkably filling with a lovely nutty flavor. The Farro was warm when I added the pickled shallots, spinach, orange zest and orange pieces.  Even with seasoning, the flavor was not quite bright enough for me. The orange was too sweet for my taste so I added a bit of rice vinegar.

It was an extremely satisfying meal.

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