Serves a Crowd

Crowd-Pleasing SeaBear Smoked Salmon Fillet Trio with Cornucopia Farro

November 22, 2018
Photo by Jessica Volz
Author Notes

For those seeking to reinvent culinary norms this holiday season, the challenge of whipping up a signature dish can be migraine inducing. Fortunately, this recipe is your new panacea for indecisiveness. It is a natural crowd-pleaser that is certain to appear in a class of its own on any holiday spread. As a mouthwatering medley of farro, apples, celery, butternut squash, cranberries and Italian parsley, it usurps the role of all of the conventional side dishes in one go. Such a balanced cornucopia shows off the nuanced flavors of the main dish: SeaBear's Smoked Salmon Fillet Trio. This trouble-free set features three distinct varieties of Northwest smoked salmon: Wild Sockeye, Wild King and Wild Pink. Each beautifully boxed one-pound salmon fillet comes vacuum sealed in SeaBear's signature Gold Seal pouch, meaning that it is no-mess and ready-to-eat. The dish pairs exquisitely with a glass of Alsatian Riesling. If you are in the mood for guiltless indulgences, SeaBear's Smoked Salmon Fillet Trio is as good as they get. Stock up here: https://www.seabear.com/smoked-salmon-fillet-trio.html —Jessica Volz

  • Prep time 40 minutes
  • Cook time 1 hour
  • Serves 10-14
Ingredients
  • 1 SeaBear Smoked Salmon Fillet Trio (three one-pound fillets)
  • 3/4 cup Walnut Pieces (to garnish)
  • 4 Organic Honeycrisp Apples
  • 2 Packages of Organic Butternut Squash, Peeled and Cut (12 ounces each)
  • 1 bunch Organic Celery
  • 1 Organic Vegetable Broth (32 ounces)
  • 2 Packages of 10-Minute Farro (8.8 ounces each)
  • 1-2 bunches Organic Italian Parsley (washed and ready to garnish)
  • 1 Box Pacific Brand Organic Whole Berry Cranberry Sauce (15.6 ounces)
  • 3/4 cup Organic Walnut Pieces
  • 2 tablespoons Calvados (optional but highly recommended)
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Maple Syrup
  • Apple Cider Vinegar
  • Olive Oil
  • 1-2 Small Tubs of Soft Goat Cheese (optional)
  • Enough Butter or Earth Balance Whipped Butter Spread to Roast Apples and Squash on Baking Sheets
In This Recipe
Directions
  1. Preheat oven to 400 degrees. Grease two baking sheets.
  2. Core and chop apples into medium-sized chunks.
  3. Arrange the butternut squash pieces on the baking sheets. Top generously with small pieces of butter or Earth Balance. Place in oven. Roast at 400 degrees for 15 minutes.
  4. Remove the baking sheets from the oven. Flip the butternut squash pieces. Carefully scatter the apple chunks on top of the squash. Add a few more small pieces of butter (or the equivalent) on the apples. Continue to roast at 400 degrees until the squash is done but not burnt (usually another 15 minutes).
  5. In the meantime, chop the celery and set aside.
  6. Remove the baking trays from the oven. Put the apple-squash combo in a large mixing bowl.
  7. Pour vegetable broth into a large pot. Add celery and bring to a boil.
  8. Add the farro. Simmer for 10-12 minutes.
  9. Add the roasted squash and apple pieces. Stir gently until evenly combined. Allow to set with the lid propped slightly ajar.
  10. Place salmon fillets on one or more large platters.
  11. Mix cranberries with walnuts and Calvados.
  12. For the dressing, blend together mustard, maple syrup, apple cider vinegar and olive oil until the desired taste is achieved.
  13. Suggested plating: Place a portion of salmon on the left of a large dinner plate. Spoon some of the farro dish to the right of the salmon. Encircle the farro with Italian parsley. Add a drizzle of the dressing. Top with a spoon of cranberries and crown with a dollop of goat cheese. Enjoy!

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