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Farro Salmon Salad
  • 1 Cup uncooked farro 200gr.
  • 1/2 lb. fresh salmon 200gr.
  • 1 Cup frozen sweet peas 150gr.
  • 1 medium zucchini 200gr.
  • 1/2 Cup carrots 80gr.
  • 1 Cup bell pepper 110gr.
  • 2 Tbsp Extra Virgin Olive Oil
  • pinch of salt
  • 1 Tbsp sweet paprika
  1. Fill a medium pot with water.
  2. Bring the water to a boil, add a pinch of salt, the paprika and the farro
  3. Cook for 12 minutes or as directed on the farro packaging
  4. Cut the zucchini, the carrots, the sweet bell peppers in small cubes
  5. Place them in a steamer with the frozen sweet peas and steam for 15 min
  6. Drain the farro and let it cool down
  7. Slice the salmon in small cubes
  8. add 2 Tbsp of Extra virgin Olive oil in a frying pan. Turn the heat on at medium and let the oil warm up for 1 minute.
  9. add the salmon and cook for for 5 minutes, stirring once or twice and adjusting with a pinch of salt. Turn the heat off and let it cool down for 5 minutes
  10. In a bowl add all the ingredients: the farro, the steamed vegetables, the salmon. Drizzle some Extra Virgin Olive oil on top and serve either warm or cold.