June 18, 2019
Stella Star Ingredient: Cilantro Sauce
1 ½ cup pearled farro
2 center cut salmon filets
Kosher salt and freshly ground black pepper
1 persian cucumber, sliced lengthwise
1 medium carrot, peeled and grated
1 medium watermelon radish, thinly sliced
1 avocado, sliced
1 cup cilantro leaves and tender stems
1 garlic clove, peeled
2 green onions, chopped
1 tablespoon sherry vinegar
¼ cup olive oil
Pinch of salt
Preheat oven to 425 degrees. Line a sheet tray with foil.
Place salmon on prepared sheet tray and season with salt and pepper. Roast for 15-18 minutes.
Bring a medium pot of salted water to a boil. Add farro and cook until tender, about 10 minutes. Drain well.
While salmon and farro is cooking make the cilantro sauce: combine the cilantro, garlic, green onion, vinegar, olive oil, and salt in a blender or food processor and pulse until combined. If you do not have a blender or food processor just chop all the ingredients and whisk together in a bowl.
Divide farro into 2 bowls. Top with salmon, grated carrots, sliced cucumber, watermelon radish, and avocado slices. Drizzle with cilantro sauce.