Blackened Salmon Belly & Farro Salad

Salmon Belly and Faro Salad

Pair With

Nº 78

cabernet sauvignon


fresh, spicy


1 hour


1 cup farro (cooked)

2 ea. red bell peppers (roasted, peeled, diced)

2 ea. yellow bell peppers (roasted, peeled, diced)

½ ea. cucumber (seeded, diced)

½ ea. red onion (diced)

1 handful of arugula

1 pc. salmon belly

For The Fennel Vinaigrette:

¼ cup fennel seed

1 tsp. coriander seed

¼ cup white balsamic vinegar

2 cups olive oil

For The Blackening Seasoning:

1 Tbsp. kosher salt

1 Tbsp. paprika

1 Tbsp. oregano (dried)

1 Tbsp. thyme (dried)

½ Tbsp. onion powder

½ Tbsp. garlic powder

½ Tbsp. black pepper (cracked)

1 tsp. Cayenne pepper



For the Blackening Seasoning: mix all dry ingredients together really well & aggressively season salmon belly.

For the Vinaigrette: heat up a small skillet, add fennel & coriander seed. Toast until aromatic. Using a spice grinder, grind up fennel & coriander seed. Add to a mixing bowl. Add Balsamic vinegar and mix well. Slowly drizzle olive oil into mixture while whisking constantly. Season with salt & pepper.

For The Farro Salad & to plate: heat up skillet with a little olive oil, place salmon in skillet and cook finishing in the oven. Salmon should cooked medium (still be a little pink inside). Meanwhile in a large bowl add farro, bell peppers, red onion, cucumber & arugula. Mix well & drizzle with vinaigrette. Place on plates & top with flaked salmon.