Salmon Farro Salad with Green Beans, Grapefruit and a Coconut Caramel Sauce

By Saturday, March 14, 2015

I have become slightly obsessed with Granger & Co. I love how flavoursome and light all of the dishes are. I recently tried their Salmon Salad with a Coconut Dressing and just fell in love. The combination of the salty salmon with the bitter grapefruit and sweet coconut caramel sauce is just incredible. I was genuinely craving the dish the next day so decided to come up with my own version. I added in Farro to give the salad a nutty flavour and also some carbohydrate. This is my favourite dish at the moment as it is such a satisfying meal that is packed full of flavour and nutritional goodness and is just so incredibly easy to make. 



Serves 2

You will need:
2 salmon fillets
250g farro
250g green beans
large handful coriander
1/2 tin coconut milk
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 grapefruit, cut into segments
chilli flakes
olive oil 
salt and pepper


Begin by rubbing both sides of the salmon fillets with a little olive oil, some salt and pepper. Heat up your skillet for a few minutes until it is piping hot. Fry the salmon for 2 minutes on each side then leave to rest on a plate covered with foil. 

In the meantime, cook the Farro according to package instructions. In another pan, boil the beans for 1-2 minutes until just tender. Then, in a bowl mix together the coconut milk with apple cider vinegar, maple syrup, salt and pepper. 
Assemble the Farro, beans, salmon and grapefruit on the plates then sprinkle over some coriander. Drizzle over a generous amount of the dressing and some chilli flakes. Enjoy! 



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