Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream

Flaky, pan-seared salmon is nestled atop a bed of farro and wilted arugula, then topped with a tangy Brussels sprout salad. A dollop of horseradish sour cream adds the perfect kick!

The farro and arugula is nice and hearty, and the earthy, sweetness of the beets ties it all together.

This salmon dish is the first time I grated my own horseradish for a recipe! We really enjoyed the combination of flavors in this one.

Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.

Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream
Blue Apron

Makes 2 Servings

2 Salmon Fillets
3/4 Cup Pearled Farro
3 Ounces Brussels Sprouts
2 Ounces Arugula
6 Ounces Baby Candy Stripe Beets
1 Bunch Chives
1 1-Inch Piece Fresh Horseradish
1 Shallot
1 Tablespoon Sherry Vinegar
1/4 Cup Sour Cream

1. Cook the beets:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Add the beets and cook 28 to 30 minutes, or until tender when pierced with a fork; drain and set aside. When the beets are cool enough to handle, using a paper towel and your fingers, gently rub the skin off each beet; discard the skins. Thinly slice the beets into rounds.

2. Prepare the ingredients:
While the beets cook, heat a medium pot of salted water to boiling on high. Remove the salmon from the refrigerator to bring to room temperature. Cut off and discard the stem ends of the Brussels sprouts. Cut each sprout in half lengthwise, then thinly slice crosswise. Peel and finely grate the horseradish. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot); place in a small bowl with the sherry vinegar. Finely chop the chives.

3. Cook & dress the farro:
While the beets continue to cook, add the farro to the medium pot of boiling water; cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Add the arugula and a drizzle of olive oil. Toss gently to mix and season with salt and pepper to taste.

4. Make the horseradish sour cream:
While the farro cooks, in a small bowl, whisk together the horseradish and sour cream; season with salt and pepper to taste.

5. Cook the fish:
Season the salmon fillets with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook 2 to 3 minutes per side, or until they reach your desired degree of doneness.

6. Finish & plate your dish:
In a large bowl, combine the Brussels sprouts, shallot-vinegar mixture, chives and sliced beets. Add a drizzle of olive oil, toss to mix and season with salt and pepper to taste. Divide the dressed farro and arugula between 2 dishes. Top each with a salmon fillet and half the salad. Garnish with the horseradish sour cream.

Big Flavors Rating: 4 Stars