Ingredients
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2 1/4 cups water
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3/4 cup pearled farro
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3 tbsp maple syrup, divided
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3 tsp Dijon mustard, divided
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4 (6 oz) salmon fillets
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1/4 cup olive oil
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2 tbsp red wine vinegar
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1/2 (5 oz) pkg Nature's Promise® Organic Baby Arugula
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1 (10.5 oz) can mandarin orange segments in juice, drained
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1/2 cup chopped walnuts
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1 (15 oz) can no-salt-added sliced beets, drained
Steps
1
In a medium pot, heat the water to a boil on high. Add the farro and a pinch of salt, bring to a simmer, and then reduce heat to medium-low. Simmer 15–20 min., until farro is cooked through, then drain well.
2
When farro is almost done, heat broiler to high. In a small bowl, combine 2 tbsp of the maple syrup and 2 tsp Dijon. Pat the salmon dry and place on a foil-lined baking sheet. Season with salt and pepper and brush salmon with glaze. Broil 7–8 min., until cooked through.
3
Meanwhile, in a large serving bowl, whisk together the oil, vinegar, remaining 1 tbsp maple syrup, and remaining 1 tsp Dijon. Season with salt and pepper. To bowl, add the arugula, cooked farro, orange segments, and walnuts. Season with salt and pepper and toss to combine. Fold in the beets. Serve salad with salmon.
