a springy salmon salad

Hello and happy first week of April! Daffodils, spinach, and muddy paw prints are officially back in season! Last week, I shared photos of my new kitchen - thanks so much to everyone who sent nice notes about it here and on Instagram.

Today, we’re back to recipes. This is the second installment in my series on main course salads: a collection of hearty, balanced and colorful salads that make for a really satisfying lunch or dinner.

Salmon always seems to be an add-on for salads on restaurant menus but you don’t see recipes for salmon salads too often. We’re not talking the mayo-based variety, but composed salads with roasted or grilled salmon. I think that’s in part because salmon is delicate, but I really think it’s a missed opportunity. Salmon pairs well with so many different flavors and is delicious warm or at room temperature, especially when its cooked at a low temperature as it is here.

In this recipe, the salmon is coated with a mixture of mustard, spices and brown sugar, and then baked at 300 degrees until just cooked through. This gentle, hands-off method of cooking is my favorite because it makes for incredibly tender, moist salmon.

The other ingredients in the salad are all about balance - the farro is chewy, mild and adds a little heft. The avocado’s creaminess complements the salmon, the fennel is crunchy and fresh, and the grapefruit and orange add the tart, fragrant juiciness to the dish. Did I mention that put together, these ingredients make for one gorgeous salad?

When I was growing up, my mom always used this Ikea salad bowl, with a flat bottom and tall sides, to serve salads. She still uses this bowl, in fact, and in recent years, I’ve made a couple observations: 1) When salad is served in a deep bowl, the dressing sinks to the bottom and heaver ingredients tend to smash the more delicate ones. (chunky tomatoes crushing bibb lettuce, and so forth.) 2) It's kinda hard to see what’s in the salad.

By spreading a salad out onto a big platter, not only do you achieve more even dressing coverage, but each ingredient really stands out, leading to an overall more enticing and appealing dish. I still love a big bowl for mixing a salad, but spreading it onto a platter for serving makes such a difference. If you’re a salad bowl devotee, like my mom, give the platter method a try and let me know what you think!

And on that note, here are a few great vintage platters I’ve spotted on Etsy lately: Villeroy and Boch Platter, Vintage Enamelware Platter, Feather Edge Platter , Ironstone Platter with Gold Rim.

I hope everyone enjoys this recipe! It would make such a nice spring lunch or dinner, whether you’re celebrating the holidays or just looking for a special meal, there’s something about this salad that just feels festive.

Typically, I write my recipes to serve 4, but when I was working on this one, 2 generous servings just felt right. You could probably stretch it to 3 if you had some nice bread and salted butter on the side. And a cold glass of Rosé to wash it all down. Isn’t spring the best?

See you soon,

xoxo

Lidey

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serves 2 generously

½ cup pearled farro, rinsed (see note)

Kosher salt and freshly ground black pepper

¾ pound (12 ounce) salmon fillet, skin removed

7 tablespoons extra-virgin olive oil, divided

2 teaspoons Dijon mustard, divided

1 tablespoon light or dark brown sugar

½ teaspoon ground coriander

½ teaspoon smoked paprika

1 tablespoon Champagne vinegar

2 teaspoons honey

1 large grapefruit

1 large orange

1 medium to large fennel bulb, trimmed

⅓ cup fresh mint leaves, torn or coarsely chopped

1 ripe avocado, peeled, pitted and diced

1. Fill a large saucepan with water and bring to a boil over medium-high heat. Add the farro and 1 teaspoon salt. Reduce the heat to low and cook uncovered, stirring occasionally, until the farro is tender, about 20 minutes. Drain, then spread the farro onto a plate to cool.

2. Preheat the oven to 300 degrees and place the salmon in a small baking dish.

3. Rub 3 tablespoons of the olive oil over the salmon, then brush all over with 1 teaspoon of the Dijon mustard. In a small bowl, combine the brown sugar, coriander, paprika, 3/4 teaspoon salt and ¼ teaspoon pepper. Sprinkle this mixture all over the salmon.

4. Bake for 15 to 20 minutes, depending on the thickness of the fillet, until the fish flakes easily with a fork. Tilt the pan and baste several times, then set the salmon aside to rest.

5. Meanwhile, make the salad dressing: In a glass measuring cup, whisk together the vinegar, remaining 1 teaspoon mustard, the honey, ½ teaspoon salt and ¼ teaspoon pepper. Gradually whisk in the remaining 4 tablespoons olive oil.

6. Trim the grapefruit on both ends. Using a small, sharp knife, cut down the sides, following the curve of the fruit, to remove the skin and pith. Carefully slice between the vertical membranes to remove the individual grapefruit segments. Place them in a large bowl and repeat with the orange. Drizzle the grapefruit and orange segments with about three-quarters of the salad dressing, reserving the rest for serving.

7. Cut the fennel bulb in half through the stem and slice very thinly crosswise. Add to the bowl with the citrus, along with the cooled farro and the mint. Toss well, then add the avocado and toss gently.

8. Spread the salad out on a large, flat platter. Using a fork, flake the salmon into large chunks and arrange them on top of the salad.

9. Drizzle with the remaining dressing, sprinkle lightly with salt and pepper, and serve immediately.

Note: Cook time may vary depending on the type of farro used. Pearled farro cooks more quickly than whole farro; follow timing guidelines on the package but begin checking 5 minutes before suggested time. Cooked farro should be pleasantly firm and chewy, not soft.