Ease of Preparation: Medium
Yield: 2 servings
Cooking time: 45 minutes
Ingredients:
- 2x 6-ounce (170 g) skin-on salmon fillets
- Salt
- ⅓ cup (80 ml) vegetable oil
- 4 tablespoons (60 ml) butter, cubed
- 4-6 baby bok choy, halved
- 1 garlic clove, thinly sliced
- ½ inch knob ginger, minced
- 1 bird’s eye chili, thinly sliced
- 1 cup (240 ml) cooked farro
- 2 shallots, minced
- 2 cups (470 ml) chicken stock
- ½ cup (120 ml) grated Parmesan
- ½ cup (120 ml) chopped dill
- ½ cup (120 ml) chopped tarragon
- 1 lemon, halved
Method:
- Place the salmon skin side up on your work surface. Starting at the tail end of the skin, place the back (dull) edge of a long knife perpendicular to the skin, then tilt it forward at a slight angle toward the head end. Gently but firmly run the knife from the tail end to the head end to squeeze out as much moisture from the skin as possible. Rinse and dry your knife, then run the knife back from the head end to the tail end and again rinse and dry your knife. Make as many passes as necessary until the skin no longer releases any liquid. Store the fish in the refrigerator with the skin side up with plenty of air circulation around it until you are ready to cook it.
- Season the salmon with salt, especially well on the skin. Add the oil to a cold cast iron pan. Turn the heat on to medium and add the salmon skin side down. Allow the salmon to cook undisturbed for 20-22 minutes.
- Meanwhile, in another pan over medium heat, add 2 tbsp of oil and add the shallots. Cook until translucent, 2-3 minutes.
- Add the cooked farro and stir. Pour in the chicken stock ¼ cup (60 ml) at a time, stirring and allowing each addition to almost fully absorb before adding the next.
- Stir in some cold butter and Parmesan, and allow the farro to rest over a back burner set to low.
- In a third pan over medium-high heat, warm a film of oil until almost smoking. Carefully add the bok choy, cut side down and allow to sear and slightly char, 6-7 minutes.
- Remove the pan from the heat. Add the garlic, ginger, and chilies, then immediately drizzle 2 tablespoons (30 ml) of water into the pan. Stir and toss, then reserve the pan off heat.
- Flip the salmon, just to sear the underside and remove from the pan to rest, skin side up.
- Remove the pan from the heat, squeeze in the lemon juice, then whisk in the butter, one cube at a time.
All recipes for Zack Kinda Cooks were developed and written by Chef Zachary Resnick