Slow-roasted salmon with farro and greens from Bobby at Home: Fearless Flavors from My Kitchen (page 182) by Bobby Flay and Stephanie Banyas and Sally Jackson

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Notes about this recipe

  • JimCampbell on March 13, 2026

    A 3.0 out of 5. A change of pace and for us a new method to cook salmon that takes some of the guesswork out of doneness. The Dijon vinaigrette helps brighten things up. We used Swiss chard instead of mustard greens and skipped the capers. We served a dill and lemon-zest tzatziki on the side. Cooking the salmon at 250 degrees takes 30-40 minutes, but it's low and slow, so we can keep track of doneness much easier. Maybe a quick blowtorch it at the end to add some color. We would make this again.

  • chefmichael on January 16, 2024

    Very good. I’ll spare you the mods we made due to what we had available BUT I will say that the slow roasting method, the vinaigrette, and the crispy capers, together are winners with whatever grain (or legume in our case) and green you decide to use.

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