Salmon, Fennel, and Onion Kebab With Parsley Caper Sauce Over Farro

salmon-fennel-kebab-farro
Photo by Emily Kinni
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  • Serves 2
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 556 calories
    • Fat 29 g (4 g saturated fat)
    • Cholesterol 62 mg
    • Sodium 269 mg
    • Protein 31 g
    • Carbohydrate 43 g
    • Sugar 1 g
    • Fiber 9 g
    • Iron 4 mg
    • Calcium 78 mg

Combine the parsley, lemon zest and juice, capers, 2 tablespoons of the oil, and a pinch each of salt and pepper in a small bowl.

Combine the salmon, fennel, onion, the remaining tablespoon of oil, and a pinch each of salt and pepper in a medium bowl. Thread onto skewers. Broil, turning once, until the salmon is opaque throughout and the vegetables are crisp-tender, 7 to 9 minutes.

Serve the kebabs over the farro with the sauce.

Ingredients

  1. Check 1/2 cup whole farro
  2. Check 1/2 cup fresh flat-leaf parsley, chopped
  3. Check 1 teaspoon finely grated lemon zest plus 1 teaspoon juice
  4. Check 1 teaspoon chopped capers
  5. Check 3 tablespoons olive oil
  6. Check Kosher salt and black pepper
  7. Check 1/2 pound piece boneless, skinless salmon, cut into 1 1/2-inch pieces
  8. Check 1/2 fennel bulb, cut into 1 1/2-inch pieces
  9. Check 1/4 small red onion, cut into 1-inch pieces

Directions

  1. Combine the parsley, lemon zest and juice, capers, 2 tablespoons of the oil, and a pinch each of salt and pepper in a small bowl.
  2. Combine the salmon, fennel, onion, the remaining tablespoon of oil, and a pinch each of salt and pepper in a medium bowl. Thread onto skewers. Broil, turning once, until the salmon is opaque throughout and the vegetables are crisp-tender, 7 to 9 minutes.
  3. Serve the kebabs over the farro with the sauce.