Salmon and Confetti Farro Bowls

Name: Salmon and Confetti Farro Bowls with Cilantro-Lime Drizzle
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Salmon Fillets, skin-on; ½ cup Farro; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Red Onion; 1 unit(s) Black Beans; 113 g Corn Kernels; 1 unit(s) Lime; 7 g Cilantro; 3 tsp Oil*; ¼ tsp Sugar*; 0.13 tsp Salt*

with Cilantro-Lime Drizzle

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Allergens:

Salmon

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

½ cup

Farro

(Contains: Wheat May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

1 unit(s)

Black Beans

113 g

Corn Kernels

1 unit(s)

Lime

7 g

Cilantro

Not included in your delivery

3 tsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

Nutrition Values

Calories810 kcal

Fat26 g

Saturated Fat5 g

Carbohydrate98 g

Sugar12 g

Dietary Fiber19 g

Protein50 g

Cholesterol80 mg

Sodium610 mg

Trans Fat0 g

Potassium1350 mg

Calcium150 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Small Bowl

•Baking Sheet

•Aluminum Foil

•Large Non-Stick Pan

Cooking Steps

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add farro, 1/8 tsp (1/4 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium.
Cook uncovered for 20-25 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.

Meanwhile, drain and rinse black beans.
Zest, then juice half the lime (use whole lime for 4 servings).
Core, then cut pepper into 1/2-inch pieces.
Peel, then finely chop onion.
Roughly chop cilantro.

In a small bowl, combine lime juice, half the cilantro, a quarter of the onions, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) oilve oil. Season with salt and pepper, if you like.

Pat salmon dry with paper towels. Season with salt and pepper, if you like.
To a foil-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) olive oil over top. Broil in the middle of the oven for 7-9 min, until cooked through.**

When farro is done, heat a large non-stick pan over medium-high.
When hot, add 1 tsp (2 tsp) olive oil, peppers, corn and remaining onions. (NOTE: Don't crowd the pan. For 4 servings, cook in 2 batches with 1 tsp olive oil per batch). Season with salt and pepper, if you like. Cook for 3-4 min, stirring often, until tender-crisp.
Add black beans. Cook for 2-3 min, stirring often, until warmed through.

To the pan of veggies, add farro, lime zest and remaining cilantro. Season with salt and pepper, if you like. Stir to combine.
Divide farro between bowls.
Top with salmon.
Spoon cilantro-lime dressing over salmon.