Father’s Day is right around the corner and what better way to celebrate with your dad than spending some quality time together by the grill?
The holiday tends to lend itself to serving up fatty, indulgent items, like steak, but if you’re looking for the perfect alternative, replace that flavorful steak with a flavorful fish—salmon. Although it’s known to be a fatty fish, it’s actually fairly low in calories, fulfills your daily protein needs, and abounds with heart-healthy unsaturated fatty acids (especially when you leave the skin on).
Tip: Wild King Salmon are in season. They are the fattiest and most flavorful of the salmon family, boasting the highest levels of omega-3 fatty acids.
While the fish is cooking, whip up a light side dish: farro salad with sugar snap peas and radishes. Farro is showing up all over restaurant menus lately (we actually feature it at both Telepan and Telepan Local). I love adding farro to a salad because it gives it a nutty bite. Not only does it add texture to a dish, it’s also an excellent source of fiber and complex carbs.
The peas add a nice sweet component to the salad. They are known for being high in vitamins and contributing to bone health (definitely a bonus for the old man!). And radishes, which are a related to wasabi, contribute a low-calorie kick. Both peas and radishes pack a lot of crunch.
SALMON WITH FARRO, PEAS, AND RADISHES
For the Farro
1 cup farro (use Anson Mills, ansonmills.com)
3 cups vegetable stock or water
3 ounces lemon juice
3 ounces extra virgin olive oil
.5 teaspoon mashed or finely chopped garlic
.5 cup raw or cooked shell peas (whichever you prefer)
4-6 radishes, thinly sliced
1. Rinse the farro in cold water.
2. Place the farro in a pot with the stock or water and cook until farro is tender, 20-30 minutes. Drain.
3. Mix in remaining ingredients, season with salt, and set aside.
For the Salmon
4 filets salmon (6 ounces each or a whole 24-ounce fillet) with skin on
Extra-virgin olive oil
1 lemon, halved
1. Preheat grill to medium-low.
2. Rub each 6-ounce filet with 1 teaspoon olive oil and some salt (1 tablespoon olive oil if using a 24 ounce filet).
3. Turn fish over and rub another teaspoon oil (or tablespoon for 24 ounce filet) and more salt.
4. Spray grates with vegetable spray.
5. Place salmon on grill, non-skin side down, and cook, rotating to create crosshatched markings and turning once, until dark golden brown and medium rare, 2 to 3 minutes per side (4-6 minutes if thick).
6. Divide salmon between four plates and drizzle with lemon juice.
7. Serve immediately or at room temperature with farro salad on side.