Tarragon Salmon with Creamy Leeks and Farro Salad

Steps

1. Cook pumpkin Preheat oven to 220°C. Bring a small pot of salted water to the boil. Toss pumpkin on a lined oven tray with a drizzle of oil. Season and roast for about 20 minutes, until tender.
2. Cook farro and prep leeks Cook farro in pot of boiling water for about 12 minutes, or until tender with a slight bite. Drain well and return to pot with a drizzle of oil. Set aside, covered to keep warm.
3. Cook leeks Slice leeks 1cm. Heat a drizzle of oil with butter in a second small pot on low-medium heat. Add leeks and garlic with a pinch of salt and cook for 2-3 minutes until tender. Add wine (or water) and cook for about 30 seconds, until evaporated. Add cream and broth and simmer for 5-6 minutes, until thick. Remove from heat, season and add first measure of tarragon. Keep warm.
4. Prep and cook salmon Pat salmon dry and remove any pin bones. Cut into 2-3 pieces. Drizzle with a little oil and season. Coat well in second measure of tarragon and lemon zest. Heat a dry fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy.
5. Finish salmon and salad Flip salmon and cook for a further 2 minutes for medium, or until cooked to your liking. Rest, covered, for 2-3 minutes. Toss cooked pumpkin with farro, rocket, lemon juice and a drizzle of olive oil. Season to taste.
6. Serve farro salad topped with salmon and spoon over creamy leeks. Sprinkle over parsley.