OCEANS 97 SHEET PAN SALMON TOPPED WITH SHRIMP PATE MOUSSE OVER LEMON PARSLEY FARRO
2 pounds salmon filet
1 teaspoon salt
1 teaspoon black pepper
1, 5 ounce can Oceans 97 New Orleans BBQ Shrimp Pate
2 tablespoon Hellmann’s Light mayonnaise
Zest from one lemon (about 2 tablespoon)
1 cup grape or cherry tomatoes, cut in half
1 bunch asparagus
1 tablespoon olive oil
2 cups chicken stock
Juice from one lemon (about ¼ cup)
1 cup raw farro
1 tablespoon butter
¼ cup flat leaf parsley chopped
Preheat oven to 400 degrees.
Cut the salmon filet into 4-6 portions and place, skin-side down, on a foil-lined baking sheet. Season the tops of each portion with ½ teaspoon each of the salt and pepper.
Combine the shrimp pate, mayo, and lemon zest in a small bowl and whisk until well combined. Even distribute this shrimp ‘mousse’ over the tops of each portion creating an even layer. Place the tomatoes, cut-side-down and about ½” apart, in a row, on top of the mousse, gently pressing to adhere. Cut the woody ends off the asparagus spears and place them around the salmon filets on the baking sheet. Drizzle with the olive oil and season the spears with the remaining ½ teaspoon each salt and pepper. Lightly toss them to coat.
Bake for 15-20 minutes until JUST cooked though (a knife will slide easily in and out of the center of each piece). Set broiler on high and place the pan about 5-7 inches under the heat and let broil to brown the tops for 30 seconds to 1 minute. Watch closely so you do not burn the tops – only get them toasty brown!
Bring chicken stock and lemon juice to a boil in a large saucepan. Rinse the farro under warm water for a minute and add to the stock. Reduce the heat to low and cook 20-25 minutes until all of the liquid is absorbed and farro is tender but still a little chewy. Mix in the butter and parsley.
Serve the salmon over the farro and draped with asparagus.
Note the salmon skin will stick to the foil when you serve the fish and clean-up is easy to just roll it up in the foil and toss it out!