Crispy Skinned Salmon with Farro Tabbouleh and Pomegranate Dressing
Ingredients
- 1/4 cup farro
- 1 tomato
- 1/2 red onion
- 1/4 Lebanese cucumber
- 1 tablespoon pistachio nuts
- 1 tablespoon finely chopped parsley leaves
- 1 tablespoon finely chopped mint leaves
- Juice of 1/2 lemon
- 150g salmon fillet
- 1/2 tablespoon vinegar (e.g. red wine, white wine)
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
Instructions
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