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Grilled Salmon With Farro & Warm Swiss Chard Salad
Courtesy of epicurious
Servings: 4
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
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For the Salmon:
1 c. farro
2 Tbsp. olive oil
4 salmon fillets (about 1 lb.)
2 Tbsp. herbes de Provence
salt and pepper, to taste
pinch garlic powder
pinch onion powder
1 lemon, thinly sliced

For the Salad:
1/2 Tbsp. olive oil
bunch Swiss chard, roughly chopped
1 large carrot, julienned
1 large red bell pepper, julienned
1 Tbsp. balsamic vinegar
salt and pepper to taste
crumbled feta cheese, to taste

For the Smoothie:
1 c. orange juice
1 c. lite coconut milk
2 c. low-fat vanilla yogurt
1 tsp. vanilla extract
2 frozen bananas
1 c. frozen cut mango
1/2 tsp. fresh ground nutmeg
What to do:
1. In a large pot, boil 2 cups of water over high heat. Add the farro and bring back to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, until grains are tender and all water is absorbed.
2. Preheat the grill. Drizzle the olive oil on salmon. Mix the spices in a small bowl and sprinkle evenly to coat salmon. Grill salmon fillet for up to 5 minutes per side, depending on how thick the salmon is. After flipping the salmon on the grill, lay lemon slices on the fish.
3. To make the Salad: In a large pan, warm the olive oil over medium heat. Add the Swiss chard and cook for 2 minutes. Add the carrot and red pepper and cook for 2 minutes. When Swiss chard wilts, add balsamic vinegar, salt, and pepper, and feta cheese, if you want.
4. To make the Smoothie: Add liquid ingredients to the blender first. Add rest of ingredients. Blend and enjoy!

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Kiana Farkash, Age 8
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutritional information:
Calories: 453;   Total Fat: 21g;   Total Carbs: 33g;   Protein: 30g;  
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