Chef Hugh Acheson cannot bear to see perfectly viable food in the garbage.
So for his salmon with parsley farro recipe—which the chef will prepare at the 2016 Food & Wine Classic in Aspen June 17-19 as part of his Ultimate Grain Bowl seminar—he’s sure to make use of the entire herb in the protein-filled dish.
Don’t throw away the parsley stems, says Acheson, who minces them with the leaves. “The stems are often overlooked and pack a bigger flavor punch,” adds the Top Chef judge of the recipe shared exclusively in this week’s issue of PEOPLE. “Using the minced stems will make you a thriftier, smarter cook.”
When it comes to shopping for the salmon, “Find a fishmonger who’s name you know,” he says. “If you know their name, they are probably apt to sell you better fish. That said, at least find a great store to buy good fish from.”
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Hugh Acheson’s Salmon with Parsley Farro
4 tbsp. olive oil, divided
1 shallot, minced
1 cup farro, rinsed
1½ tsp. kosher salt, divided
2 (5-oz.) boneless, skinless salmon fillets
¼ tsp. black pepper
1 bunch flat-leaf parsley, minced
1. Line a rimmed baking sheet with parchment paper. Heat 2 tablespoons oil in a saucepan over medium-high heat until shimmering. Add the shallot, and cover with a tight-fitting lid. Cook until translucent, about 2 minutes. Add the farro, and cook, stirring constantly, 1 minute. Add 4½ cups water and 1 teaspoon salt; increase heat to high. Bring mixture to a boil; reduce heat to low, and simmer until farro is tender, 30 to 40 minutes. Drain farro, and spread on baking sheet; cool until ready to use.
2. Heat remaining oil in a medium skillet over medium-high heat. Pat salmon dry; sprinkle with pepper and remaining salt. Cook in hot oil until edges start to turn brown, about 4 minutes on each side.
3. Transfer farro to a medium bowl, and fold in the minced parsley. Serve with salmon.
Active time: 15 minutes
Total time: 1 hour