Bring a large pot of salted water to boil, once boiling add 1 cup of farro and cook for 30 minutes. Drain and set aside.
While farro is cooking prepare bacon: Cook in a cast iron skillet until crispy. When finished set bacon aside on a dish lined with paper towels. Spill out all but 1 tsp of bacon fat from the skillet.
Prepare salmon by drizzling with avocado oil and coating in blackening seasoning (or salt and pepper). Sear in same skillet the bacon was cooked in. Cook for 3 minutes on each side or until cooked to medium. Flake salmon and set aside.
Char corn on the cob by slicing from the cob and toasting in a dry skillet.
Prepare dressing by whisking together all ingredients
Assemble: Toss farro, corn, tomatoes, and chive with dressing. Top with salmon and bacon. Serve immediately or chill in a covered container in refrigerator. Serve within 5 days.
HOW TO COOK FARRO:Farro cooks like pasta, no need to perfectly measure the water!There are 2 methods:Traditional:
Bring a large pot of water to boil, add 1 cup of farro, boil for 30 minutes, drain.
Soak 1 cup of farro in water overnight or for several hours. Drain.
Bring a large pot of water to boil, add farro and boil for 10 minutes, drain.
HOW TO CHAR CORN:
Char corn over a gas stovetop. Turn on a gas burner and place corn on the cob directly over the flame. Using tongs, carefully turn the cob until you have reached peak level of char (see all that gorgeous black on the corn kernels? that is what I consider peak char level). Just be cautious because the kernels can pop and explode, making this a slightly dangerous endeavor.
OR - Remove corn from cob and char in a dry cast iron skillet. You can achieve nearly the same amount of smokey grill flavor by just toasting the kernels in a dry skillet. I prefer the open flame method, but a cast iron skillet works equally well.
OR - Use an indoor cast iron grill pan. Heat the pan until screaming hot and place your corn cobs on the grill pan. Turn carefully until charred.
Serving: 1serving (4 total servings in recipe for main course/ 6 as a side dish) | Calories: 533kcal | Carbohydrates: 51g | Protein: 21g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 413mg | Potassium: 759mg | Fiber: 10g | Sugar: 5g | Vitamin A: 793IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 2mg
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