Salmon With Fregola, Edamame & Herbed Ricotta

Name: Salmon With Fregola, Edamame & Herbed Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Fregola; 1 1/4 cups Fregola pasta; 1 tablespoon Olive oil; 1/2 cup Onion (chopped); 1 piece Garlic (1 clove, minced); 2 pinches Salt; 1 pinch Freshly ground pepper; 1 tablespoon Butter; 1 cup White wine, dry; 2 cups Chicken stock; 1 cup Edamame; 1 cup Ricotta; 1/4 cup Fresh Mint (chopped); 1 cup Parmesan Reggiano, grated; For Salmon; 1 pound Salmon (skin on); 2 tablespoons Fresh lemon juice; 2 pinches Salt; 1 teaspoon Ground Coriander; 1 tablespoon Olive oil; 1 bunch Micro greens (for garnish)

Servings: persons

For Fregola
1 1/4 cups Fregola pasta
1 tablespoon Olive oil
1/2 cup Onion (chopped)
1 piece Garlic (1 clove, minced)
2 pinches Salt
1 pinch Freshly ground pepper
1 tablespoon Butter
1 cup White wine, dry
2 cups Chicken stock
1 cup Edamame
1 cup Ricotta
1/4 cup Fresh Mint (chopped)
1 cup Parmesan Reggiano, grated
For Salmon
1 pound Salmon (skin on)
2 tablespoons Fresh lemon juice
2 pinches Salt
1 teaspoon Ground Coriander
1 tablespoon Olive oil
1 bunch Micro greens (for garnish)

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.
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.
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.
4
In a small bowl, combine ricotta, mint, 1 cup of parmesan, and season with salt and cracked pepper.
5
Preheat oven to 375u00b0F. Season salmon with lemon, salt, pepper, and coriander.
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.
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.
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.

1075

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For Fregola, 1 1/4 cups Fregola pasta, 1 tablespoon Olive oil, 1/2 cup Onion (chopped), and more.

Yes, Salmon With Fregola, Edamame & Herbed Ricotta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!