Hickory-Spiced Fish & Farro Salad
with Roasted Garlic Aioli
Cooking time
10 minutes
Servings
2/4
Calories
510 /serving
Remember summer? For a delicious reminder, just dig your fork into this 10-minute masterpiece. It's laden with a zingy salad of tomato, corn and farro (a hearty ancient grain, pre-cooked to save time), and topped with smoky-sweet fish for Southern spice.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 140g Cherry tomatoes
- 15g Minced roasted garlic
- 227g Pre-cooked farro
- 125ml Whole corn kernels
- 30ml Mayonnaise
- 30ml Apple cider vinegar
- 10g Sweet Hickory BBQ spices (sugar, paprika, onion, black pepper, garlic, cumin, salt, parsley, cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fibre, hickory smoke flavour)
Contains: Eggs • Sulphites • Tilapia • Wheat
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Salt & pepper (S&P)
Olive oil
Total Fat
21 g
Saturated Fat
3 g
Sodium
230 mg
Total Carb
44 g
Sugars
4 g
Protein
37 g
Fibre
6 g
Preparation
Cook the tilapia
- Pat the tilapia dry and drizzle with oil; season with the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Warm the farro
- Meanwhile, poke small holes in the bag of farro.
- Microwave, 1 ½ to 2 min., until heated through.
- Transfer to a bowl.
Make the salad & aioli
- Halve the tomatoes.
- To the bowl of farro, add the corn, tomatoes, ⅔ of the vinegar, a drizzle of olive oil and S&P; stir well.
- In a small bowl, combine the mayo, garlic, remaining vinegar and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the tilapia.
- Spoon the aioli over. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
