Salmon and Confetti Vegetable Farro Bowls
with Cilantro-Lime Drizzle
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Salmon fillet • Sweet bell pepper • Red onion • Thaw-friendly corn (corn, modified vinegar) • Farro (wheat) • Limes • Cilantro.
Tags:
New
Allergens:
Salmon
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Calories870 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate111 g
Sugar11 g
Dietary Fiber20 g
Protein53 g
Cholesterol80 mg
Sodium610 mg
Potassium1600 mg
Calcium175 mg
Iron5.5 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
1
- 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.
2
- 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.
3
- 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.
4
- 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.**
5
- 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.
6
- 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.
