with Herbed Beet and Horseradish Salsa
Spicy horseradish and sweet beets are a winning combo—and a Russian favorite. Made into a chunky salsa, it makes a delicious condiment for crispy-skinned salmon. The trick to achieving a crispy salmon skin? A hot, nearly smoking pan!
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Cook the farro: preheat the oven to 400 degrees. Place the farro in a small pot with 2 cups of water and a large pinch of salt. Bring to a boil then reduce to a simmer for 30-35 minutes, until farro is tender. Drain.
Prep the remaining ingredients: halve, peel, and slice the onion into 1/2-inch wedges. Finely dice one of the wedges. Finely chop the dill. Dice the beets into ½-inch cubes. Smash the garlic cloves with the flat of your knife.
Toss 2/3 the diced beets on a lightly oiled baking sheet with the onion wedges, 1 teaspoon oil, and a large pinch of salt and pepper. Place in the oven for 15-20 minutes, until the onions are caramelized.
Make the beet and horseradish salsa: in a small bowl, combine the chopped dill, diced onion, horseradish (to taste), remaining beets, and 1 teaspoon oil. Season with salt and pepper.
Cook the salmon: heat 1 teaspoon oil in a large pan over high heat. Season the salmon on all sides with salt, pepper, and paprika. Once hot, add the salmon to the pan, skin-side down, for 4-6 minutes, until the skin begins to crisp and turn golden brown. Flip the fish and cook on other side for 2-3 minutes, until just opaque in the middle. Set aside.
Make the balsamic glaze: add the balsamic vinegar and smashed garlic cloves to the pan and reduce heat to low. Reduce liquid by half. Discard the garlic.
Plate the farro with the roasted beets and onions. Place the salmon on top followed by the beet and horseradish salsa. Drizzle the plate with the balsamic glaze to finish. Enjoy!