Pimenton Grain Salad with Fish, Farro and Roasted Broccoli0
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- Pimenton Grain Salad with Fish, Farro and Roasted Broccoli - January 25, 2017
Recapping 2016, I wonder, is farro going to be the IT grain of 2016?! Farro seems to be getting a lot of buzz! Its star is rising! Farro appreciates all the attention, but has it lost touch with its roots? Only time will tell….
Anyway, here I combine farrow with another once-trendy ingredient, pimenton, aka smoked Spanish paprika, for a delicious grain “salad” with fish and roasted broccoli. The pimenton makes an appearance in the dressing as well as in the fish. This ended up being a home run: the farro was nutty and crunchy, the pimenton smoky and savory, the broccoli healthy and flavorful and also crunchy and smoky, and the whole thing pretty darn healthy.
Get ahead of the fad and try farro today. It’s just pretty darn good.
Pimenton Grain Salad with Fish, Farro and Roasted Broccoli Recipe
- 1 lb fish, any type (I used swordfish)
- 2 tbl pimenton, separated
- 4 tbl olive oil, plus more for cooking and coating
- 2 tbl white balsamic vinegar, or any vinegar
- 1 clove garlic, peeled
- 2/3 cup farro
- four scallions, sliced
- 1 head broccoli, cut into florets
- Heat oven to 450 degrees. Toss broccoli with olive oil and salt and roast until crunchy and just beginning to blacken.
- Meanwhile, bring a pot of salted water to a boil and add the farro. Cook for 20 minutes or until al dente, then drain.
- Toss the fish with a tablespoon of pimenton and salt. Heat a dash of olive oil over medium heat, then add the fish and cook until just barely cooked through.
- Meanwhile, blend the garlic in the Magic Bullet. Add the olive oil, a tablespoon of pimenton, and the vinegar and blend.
- Mix together broccoli, farro, scallions, and the dressing. Top with the fish and serve.