Paprika-Orange Salmon Bowl with Dill Farro, Sautéed Squash, and Radish Yogurt Cream

Instructions

1. 1

   1. In a medium saucepan, bring the water to a boil. Add the farro and 1/2 teaspoon salt. Cook over medium heat for 20 to 22 minutes, until tender but still pleasantly chewy. Drain if needed and toss with half of the chopped dill, 1 teaspoon olive oil, and 1 teaspoon lemon juice.

2. 2

   2. While the farro cooks, prepare the salmon. In a small bowl, mix the orange juice, half of the orange zest, sweet paprika, cumin, honey, Dijon mustard, 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the salmon portions and let stand for 10 minutes.

3. 3

   3. For the cream, combine in a bowl the Greek yogurt, grated radishes, the remaining lemon juice, the remaining orange zest, half of the red onion, half of the remaining garlic, the rest of the dill, 1 teaspoon olive oil, and a pinch of salt. Mix well and refrigerate while you finish the rest.

4. 4

   4. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and sauté the squash with the remaining red onion, the remaining garlic, 1/4 teaspoon salt, and the rest of the black pepper for 6 to 8 minutes, until browned at the edges and tender. Remove and keep warm.

5. 5

   5. In the same skillet, reduce to medium heat and add the last teaspoon of olive oil. Cook the salmon for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until browned and just cooked through in the center. If you prefer to finish it in the oven, transfer the salmon to a preheated oven at 400°F / 200°C for 3 to 5 minutes.

6. 6

   6. Divide the warm farro among 4 bowls. Top with the sautéed squash and one piece of salmon in each bowl. Add spoonfuls of radish yogurt cream and finish with the toasted sunflower seeds. Serve right away.