Salmon With Fregola, Edamame & Herbed Ricotta

• 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 375u0b0F. 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.

fregola pasta, olive oil, onion, garlic, salt, freshly ground pepper, butter, white wine, chicken stock, edamame, ricotta, fresh mint, parmesan reggiano, salmon, salmon, lemon juice, salt, ground coriander, olive oil

Taken from food52.com/recipes/57933-salmon-with-fregola-edamame-herbed-ricotta (may not work)