Bols de farro et de saumon au chipotle

Faites le plein

Très riche en fibres

Épicé

Riche en protéines

Bols de farro et de saumon au chipotle

avec sauce au yogourt et pico de gallo frais

30 min

Difficulté: 1/3

Mexicaine

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Triticale

Crustacés

Arachides

Saumon

Sésame

Noix

Poisson

Tags

30-min-or-less

Très riche en fibres

Épicé

Riche en protéines

Dinner-bowls

Sous 50 g de gluc

Nouveau

< 650 calories

Latin-american-faves

Ingrédients

Filet de saumon, avec la peau

250 g

Poudre de chipotle

2 g

Lime

1 unit(s)

Farro

0.5 cup

Coriandre

7 g

Poivron

1 unit(s)

Yogourt grec

1 unit(s)

Échalote

1 unit(s)

Tomato

1 unit(s)

Huile

1 tbsp

Sel

0.33 tsp

Poivre

0.33 tsp

Sucre

0.13 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
To a medium pot, add farro, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
Once boiling, reduce heat to medium-low and cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
Strain farro, then return to the pot, off heat.

Core, then cut pepper into 1-inch pieces.
Peel then cut shallot into 1/4-inch pieces.
Cut tomato into 1/4-inch pieces.
Rough chop cilantro.
Zest then juice lime.

Pat salmon dry with paper towels. Season with salt and pepper.
To a small bowl, add 1/2 tbsp (1 tbsp) olive oil and half the chipotle powder (use all for 4 servings). Season with salt and pepper. Stir to combine.
To a parchment-lined baking sheet, add salmon. Spoon chipotle oil over top of salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**

Meanwhile, heat a large non-stick pan over medium.
When the pan is hot, add 1/2 tbsp (1 tbsp) olive oil and peppers. Season with salt and pepper.
Cook for 3-4 min, stirring occasionally, until tender-crisp.

To a small bowl, add yogurt, half the lime juice and half the cilantro. Season with salt and pepper. Stir to combine. (NOTE: This is your yogurt sauce.)
To a medium bowl, add shallots, tomatoes, remaining cilantro, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine. (NOTE: This is your pico de gallo.)