Blue Apron: Spanish-Spiced Salmon

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1/2 Semi-Pearled Farro
1 Zucchini
1 oz Dried Medjool Dates
1 oz Sliced Roasted Red Peppers
2 cloves Garlic
10 oz Skin-on Salmon Fillet
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper, and Ground Cinnamon)
2 Tbsp Sliced Roasted Almonds
Olive Oil
2 Tbsp Fromage Blanc

Ingredients used: farro, water

Heat salted water, covered, on high to boiling
Once boiling, cook the farro, uncovered, 18-20 minutes
Go to [Food Prep]
When the farro finishes cooking, drain it and return it to a covered pot

Ingredients required: zucchini, dates, roasted red peppers, garlic, salmon, Spanish spice blend

Zucchini: Wash and dry, halve lengthwise, then slice crosswise; set aside
Dates: Pit and roughly chop; set aside
Roasted Red Peppers: Roughly chop; set aside
Garlic: Peel and roughly chop; set aside
Salmon: Pat dry and season with salt, pepper, and as much of the Spanish Spice Blend as required to coat the salmon

Ingredients required: salmon, olive oil

In a medium pan, heat 2 tbsp olive oil on medium
When hot, add the seasoned salmon with skin-side UP
Loosely cover the pan with foil and cook 3-5 minutes
Flip the salmon to skin-side DOWN and cook 2-4 minutes
Leaving the fond in the pan, transfer to a plate and cover to keep warm

Ingredients required: zucchini, garlic, olive oil

In the same pan with the fond, add 1 tsp olive oil and increase the heat to medium-high
When hot, add the sliced zucchini in an even layer and season with salt and pepper
Cook the zucchini 3-4 minutes
After the zucchini is done, add the chopped garlic
Cook, stirring frequently, for 1-2 minutes

Ingredients required: dates, red peppers, almonds

In the pot with the cooked farro, combine the cooked zucchini and garlic, chopped dates, chopped red peppers, and almonds

Ingredients required: fromage blanc

This meal was great! The farro added consistency to the spiced fish and the sweetness of the dates, all of which were quite well balanced together.