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1
In pot over high heat, add Fregola and toast for 1 minute until they just start to brown. Add 2 cups of water and bring to a boil. Reduce heat to medium low, and cook for 8 minutes until just before al dente. Drain, reserving 1 cup of cooking liquid.
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2
In a large skillet over medium-high heat, warm oil. Add onion and garlic, and cook stirring occasionally, about 5 minutes. Increase heat to high and melt butter. Add wine and deglaze pan. Cook for 2 minutes. Add stock and bring to a simmer. Add edamame cook for 3 minutes. Season to taste with salt and pepper.
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3
Add Fregola and cook until thickened, about 2 minutes. Add cooking liquid as needed to adjust consistency. Remove from heat and stir in 1/2 cup parmesan.
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4
In a small bowl, combine ricotta, mint, 1 cup of parmesan, and season with salt and cracked pepper.
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5
Preheat oven to 375u00b0F. Season salmon with lemon, salt, pepper, and coriander.
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6
In a medium non-stick pan over high heat, warm oil until hot. Place in pan salmon skin side down and sear for 3 minutes.
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7
Place pan with salmon in oven and cook for additional 4 minutes. Remove from oven and let rest for 3 minutes, then cut into serving sizes.
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8
Plate with base of the Fregola. Place several teaspoons of herbed ricotta mixture around plate. Add serving size salmon piece, skin side up, and garnish with micro greens.
