Sockeye Salmon with Charred Sugar Snap Peas, Spring Farro Sauté and Chimichurri
Recipe by Colby Newman, Executive Chef, Amarillo (Texas) Country Club

Ingredients: 

5 large onions, skin removed, quartered
as needed, salt and pepper
as needed, olive oil
2 cups farro
1 Tbsp. garlic, minced
1 cup roasted onions, medium dice
1 cup roasted red pepper, medium dice
1 cup portabella mushroom grilled, medium dice
1 1/2 cup vegetable stock
2 Tbsp. butter, cubed
1 cup Parmesan cheese, shredded
3 tbsp. parsley, chopped
4 Tbsp. chimichurri
6 Sockeye salmon filets
as needed, salt and pink peppercorn (ground)
3 Tbsp. roasted onion oil
6 Tbsp. butter, cubed
3 cups charred sugar snap peas

Procedure: 

• For Oven-Roasted Onion: Place in 2-inch hotel pan and sprinkle with salt and pepper. Pour olive oil over the onions until just the tip of the onions are exposed. Place in oven at 400ºF for 45 minutes, rotating the onions every 15 minutes. Set aside to cool, strain and reserve oil.
• For Farro Sauté: Soak farro overnight and drain well. Heat sauté pan over medium heat and add garlic, oven-roasted onions, red pepper, and mushroom. Cook 3-5 minutes. Add farro and stir together. Add vegetable stock and simmer until liquid is absorbed. Turn heat off and stir in butter, Parmesan, parsley, and chimichurri.
• For Salmon: Season salmon with salt and pink peppercorn. In a hot pan heat 1 Tbsp. of onion oil until smoking hot. Lay salmon in the pan and sear. (Work in batches of two.) When the salmon releases from the pan turn the fish over. Add 2 Tbsp. of butter and 3 sprigs of thyme. With a spoon baste the fish for about 30 seconds before letting it rest for about 5 minutes.
• To Serve: Spoon farro as the base, top with charred peas and salmon filets.