Maple-Bourbon Glazed Salmon with Warm Farro Salad🍖 Main

IngredientsCopy

• 4 skin-on salmon fillets (6 oz each)
• 1 cup pearled farro, rinsed
• 2 cups low-sodium chicken or vegetable broth
• 3 cups cubed butternut squash (1/2-inch pieces)
• 2 tbsp olive oil, divided
• 1/3 cup pure maple syrup
• 3 tbsp bourbon
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp Dijon mustard
• 1 clove garlic, finely grated
• 2 cups finely shredded kale
• 1/2 cup toasted pecans, roughly chopped
• 1/3 cup dried cranberries
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 400 degrees F. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet and roast for 20 to 25 minutes until tender and caramelized at the edges.
2. Step 2: Meanwhile, combine the rinsed farro and broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes until the grains are chewy and tender. Drain any excess liquid.
3. Step 3: While the squash and farro cook, whisk together the maple syrup, bourbon, soy sauce, Dijon mustard, and grated garlic in a small saucepan. Simmer over medium heat for 6 to 8 minutes until syrupy and reduced by about one-third. Set aside.
4. Step 4: Pat the salmon fillets dry with paper towels and season lightly with salt and black pepper.
5. Step 5: Heat the remaining 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat. Place the salmon skin-side up and sear for 4 minutes until a golden crust forms. Flip the fillets so they are skin-side down.
6. Step 6: Reduce the heat to medium-low, brush the tops of the salmon generously with the maple-bourbon glaze, and cook for 3 to 4 minutes more until the salmon is cooked to medium and flakes easily.
7. Step 7: In a large bowl, toss the hot drained farro with the shredded kale so the residual heat wilts the greens. Fold in the roasted butternut squash, toasted pecans, dried cranberries, and 2 tablespoons of the maple-bourbon glaze. Serve the warm grain salad topped with the glazed salmon fillets.