This Orange Maple Salmon with Garlic and Kale Farro salad is the perfect winter dish to warm up with while eating fresh. Eating with the seasons means taking full advantage of all the amazing produce winter has to offer. Packed full of flavorful orange, this salmon and Farro salad are a perfect match.
This post is sponsored by Fresh Express and Conan Venus Consulting, LLC. Recipe, photos, thoughts, and opinions are all my own!
What kind of salmon is best for Orange Maple Salmon
There are a lot of different varieties of salmon you can choose, with two big factors being price and quality.
Salmon is one of those items that has a large difference in price. One pound of salmon can range from $4 to $30 or more. Being a budget shopper myself, my comfort level is a bit closer to the first number.
The variety of salmon changes the price but also the quality. I made the mistake of making this dish the first time with Keto Salmon, which I had never had before. I couldn’t figure out what I did wrong- the taste was so fishy and there was so much fat floating on top of the fish I couldn’t figure it out!
Thank to google, I found that Keto Salmon is also referred to as “chum” salmon, and best prepared smoked or canned.
Noted.
For orange maple glazed salmon, using a variety such as pink salmon will save money and taste delicious.
How to make Orange Maple Glazed Salmon
1.Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the salmon fillets skin side down (if using skin-on salmon) on the baking sheet and sprinkle the salmon with salt and pepper.
2.Combine the maple syrup, orange juice, dijon mustard, orange zest, soy sauce, and minced ginger. Whisk until smooth. Brush half of the mixture onto the salmon.
3.Bake for 15-20 minutes until the salmon flakes easily (and has an internal temperature of 145 degrees F). When the fish is almost done, take out and brush the remaining sauce on top. Turn the broiler on high and broil for the last 5 minutes, watching closely to avoid burning.
What is Farro
Farro is a hearty ancient grain that does not get nearly enough use in my opinion. The grains are dense, chewy, and have a perfectly nutty flavor. These little whole grains are full of antioxidants, protein, fiber, and
Farro has more protein than rice, making it a good rice alternative in a plant based diet. This ancient grain can easily be added to soups, stews, or paired with kale in this perfect warm winter salad.
Using Kale in the Orange Maple glazed salmon and Garlic and Farro Kale Salad
So often kale gets blended into smoothies and forgotten about as its flavor is masked by berries and peanut butter. Here, the flavors and texture are allowed to complement the buttery orange maple glazed salmon and the chewy farro.
Kale is able to grow in mild winter climates (so not here, Michigan!) in the US, so using it in this winter dish seems fitting. The thick leaves tenderize as you massage them with the dressing, so even if you feel silly giving your kale a massage, don’t skip that step!
How to make Garlic and Kale Farro Salad
1.Cook Farro according to the package directions. This is important since farro can be prepared differently and call for different preparation methods. For extra flavor, use chicken broth or vegetable broth instead of water when making FArro. One cup of dry farro makes approximately 2 cups cooked.
2.Toast the slivered almonds. Toasted almonds are almost always better than raw, but especially in this recipe. Preheat oven to 325 degrees. Place almonds on a pan. Roast for 4-6 minutes, shaking every 1-2 minutes until lightly browned and fragrant. Be very careful in the last couple of minutes as almonds can burn quickly.
3. Make the dressing. Combine the olive oil, apple cider vinegar, dijon mustard, garlic, orange juice, ginger, salt and pepper and whisk together until everything is blended together.
4. Pour the dressing over top of the Fresh Express Baby Kale Mix and gently massage the dressing into the leaves with your fingers for 1-2 minutes. This helps to infuse the flavor of the dressing into the greens and to make the texture of the leaves more tender.
5. Mix the cooked farro into the kale and dressing mixture. Gently stir in the toasted almonds and feta cheese. Top with orange zest if desired.
Serve warm and top with a fillet of Orange Maple Glazed Salmon.
Did you make this recipe? Be sure to rate it below and tell me what you think!
Orange Maple Salmon with Garlic and Kale Farro Salad
Equipment
- Sheet pan
- medium sized cooking pot
- hand juicer (optional)
Ingredients
For the Orange Maple Salmon
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 2 tbsp Dijon mustard
- 1 tbsp orange zest
- 2 tsp soy sauce
- 1 tsp ginger, minced
- 4 4-6 oz salmon fillets
- salt and pepper sprinkle
For the Garlic and Kale Farro Salad
- 2 cups cooked Farro
- 2 cups chicken broth (OPTIONAL) To cook farro in
- 1 1/2 tbsp olive oil
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp Dijon mustard
- 2 tsp garlic, minced about 2 cloves.
- 2 tsp orange juice
- 1/2 tsp ginger, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 5-oz package Fresh Express Baby Kale Mix
- 1/3 cup toasted slivered almonds
- 1/3 cup feta cheese, crumbled
- 1 tbsp orange zest optional
Instructions
For the Orange Maple Glazed Salmon
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the salmon fillets skin side down (if using skin-on salmon) on the baking sheet. Sprinkle the salmon with salt and pepper.
- Combine the maple syrup, orange juice, dijon mustard, orange zest, soy sauce, and minced ginger. Whisk until smooth. Brush half of the mixture onto the salmon.
- Bake for 15-20 minutes until the salmon flakes easily (and has an internal temperature of 145 degrees F).
- When the fish is almost done, take out and brush the remaining sauce on top. Turn the broiler on high and broil for the last 5 minutes, watching closely to avoid burning.
For the Garlic and Kale Farro Salad
- Cook Farro according to the package directions. For flavor, use chicken broth instead of water. One cup of dry farro makes approximately 2 cups cooked farro.
- To toast slivered almonds: Preheat oven to 325 degrees. Place almonds on a pan. Roast for 4-6 minutes, shaking every 1-2 minutes until lightly browned and fragrant.
- To make the dressing: Combine the olive oil, apple cider vinegar, dijon mustard, garlic, orange juice, ginger, salt and pepper.
- Pour the dressing over top of the Fresh Express Baby Kale Mix and gently massage the dressing into the leaves with your fingers for 1-2 minutes. This helps to infuse the flavor of the dressing into the greens and to make the texture of the leaves more tender.
- Mix the cooked farro into the kale and dressing mixture. Gently stir in the toasted almonds and feta cheese. Top with orange zest if desired.
- Serve warm and top with a fillet of Orange Maple Salmon.
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Joy
Made the salmon tonight. The quantity noted for the Dijon would overwhelm the orange and maple, so I ratcheted it down to 1 tsp.. I found the consistency of the glaze too thin when basting the filets; once I started baking the fish, I boiled down the remainder so it has a consistency that wouldn’t run right off and pool on the pan’s bottom for the finish under the broiler. The lower end of the baking time – 15 minutes- was too long. Next time I’ll check at 10 minutes.