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  • annaelizabethrossi


Serves 4


For the salmon:

  • 4X 6oz filets of salmon, opt for wild caught North Atlantic when possible

  • 2 TBS EVOO

  • 1 TBS adobo, “Louisa” makes a delicious blend

For the sauce:

  • 2 TBS EVOO

  • 1 shallot, minced

  • 2 cloves garlic, minced

  • ¾ cup pomegranate juice

  • 1 tsp dijon mustard

  • 1 TBS honey

  • Salt & Pepper

For the topping:

  • 3 TBS EVOO

  • ½ cup pecans, coarsely chopped 

  • ½ cup pom arils

  • 1 tsp rosemary, minced

  • ½ cup fresh parsley, coarsely chopped

  • Zest from orange


For the salmon:

  1. For “hassel back” slice the salmon filet crosswise against the grain all the way down until the knife barely reaches the skin. Do not slice through the skin. Repeat every ¾” inch.

  2. Generously smother the filet in EVOO and season with adobo.

  3. Preheat air fryer to 400*. Coil the sliced salmon filets so the skin is inside and the meat is fanning outward. Position the filet on its side in the air fryer basket to maximimize the surface area that the heat and convection air flow will reach.

  4. Air fry 8-12 minutes depending on the size and your preferred cook temperature.

For the sauce:

  1. In a medium sauce pan, saute shallot in EVOO until fragrant and translucent.  Add garlic and cook an additional 1-2 minutes.  Add pomegranate juice, mustard and honey. Bring to a simmer and cook until the mixture has reduced by half. 

  2. Taste and season with salt and pepper.

For the topping:

  1. In a small pan, toast pecans in EVOO until slightly golden and fragrant.  Add rosemary.  Remove from the heat and fold in pom arils, orange zest, and fresh parsley.

Serve salmon warm over a bed of grain, dressed with sauce and topping mixture.



  1. 1 ½ cups beets, scrubbed, peeled and sliced into ½” cubes

  2. 5 TBS EVOO

  3. 1 cup farro

  4. 2 cups chicken stock

  5. 3 TBS apple cider vinegar

  6. 1 TBS horseradish 

  7. Salt and Pepper to taste


  1. Preheat oven to 325*. On a baking sheet, toss beets in EVOO and season generously with salt and pepper. Roast for 15-20 minutes until tender.

  2. Meanwhile, prepare farro according to package instructions. For more flavor, use chicken stock as the cooking liquid.

  3. Combine the farro and roasted beets into a mixing bowl. Season with apple cider vinegar, horseradish, salt and pepper. Enjoy warm or at room temperature.

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1 commento

Elizabeth GP
Elizabeth GP
15 feb

Hi Anna! I made this recipe last night for Valentine's Day and it was amazing! The sauce and topping would be good on just about any other protein too! My non-carb eating husband ate nearly all of the farro and beets too. Just such a wonderful dish for a winter evening in. Thanks for sharing! - Liz, Newport, RI

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