Skillet Nicoise with Trout and Farro
Yield 4
Prep time
5 MinCook time
30 MinTotal time
35 MinSkillet Steelhead Nicoise with Farro
This one skillet take on Nicoise comes together in no time and packs a nutritional punch with the nutrient dense farro as its base. You can dice the shallots while the pan heats up and then prep the rest as the farro simmers. Super easy for a great weeknight dinner.
Ingredients
- 1 large shallot, diced, divided
- 2 T olive oil, divided
- 1 cup farro
- salt and pepper to taste
- 1/2 cup pitted olives, quartered
- 1/2 pint cherry tomatoes, quartered
- 2 T white wine vinegar
- 1 T dijon mustard
- about a dozen basil leaves, sliced thinly (chiffonade) or a few springs of thyme leaves
- 4 Steelhead fillets (1/4-1/3 lb each)
- 8 ounces green beans, trimmed and cut into 1 inch pieces
Instructions
- Put 1 T of the diced shallot into a pint mason jar.
- Add 1 T of oil to a preheated 12" skillet on medium high heat. Add the remainder of the shallot and stir for about 2-3 minutes until it softens. Add the farro and season with salt and pepper. Stir until light golden about 3-4 minutes.
- Add olives and 2 cups water, bring to a boil. Reduce heat to medium low, cover and simmer until farro is al dente, about 20 minutes.
- While the farro is simmering, add the tomatoes, vinegar, mustard, basil and remaining 1 T oil to the shallots in the jar. Season with salt and pepper. Secure the lid and shake until emulsified.
- When the farro is al dente, add the green beans. Stir to combine. If the farro looks dry, add a bit more water. Nestle the fish, skin side up, in a single layer across the top of the farro. Cover and cook until the fish is cooked through, about 8 minutes depending on the thickness of the fish. Remove from the heat and let sit a couple of minutes before taking off the lid and gently peeling back and removing the skin from the fillets (they should easily peel off).
- Just before serving, top with the dressing.
Notes
If Steelhead trout is not available, you can use Salmon.
