Maple-Mustard Glazed Salmon with Creamy Leek Farro, Spinach and Toasted Apple

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the salmon fillets dry with paper towels and place them on a lightly oiled baking tray.

2. 2

   In a small bowl, mix 1 tablespoon Dijon mustard, the maple syrup, lemon juice, lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Brush this mixture over the salmon.

3. 3

   Bake the salmon for 10 to 14 minutes at 220 °C / 425 °F, until cooked through but still juicy. For extra color, switch to the broiler for the last 2 minutes, watching closely.

4. 4

   While the salmon bakes, heat 1 tablespoon olive oil and the butter in a wide skillet or saucepan over medium heat. Add the leek and cook for 4 to 5 minutes until tender. Stir in the garlic and dried thyme and cook 30 seconds more.

5. 5

   Add the pearled farro to the pan and stir for 1 minute so it gets well coated. Pour in the hot vegetable broth or water, bring to a boil, lower the heat, and cook partially covered for 22 to 25 minutes, stirring occasionally, until the farro is tender and most of the liquid has been absorbed.

6. 6

   In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced apple and walnuts, and sauté for 3 to 4 minutes until the apple is golden at the edges and the walnuts are toasted and fragrant.

7. 7

   When the farro is ready, add the fresh spinach and stir until wilted. Stir in the cream, the remaining tablespoon of Dijon mustard, and the remaining 1/2 teaspoon salt. Cook 2 minutes more until creamy.

8. 8

   Taste and adjust with more salt or black pepper if needed. Spoon the creamy farro into shallow bowls, top with the apple-walnut mixture, and place one glazed salmon fillet on each serving.

9. 9

   If desired, finish with a few extra drops of lemon juice just before serving for added brightness.