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 bite. Drain well and return to pot with a drizzle of oil. Set aside, covered. Slice leeks 1cm. In a second small pot, heat a drizzle of oil and a knob of butter on low-medium heat.
3. Cook leeks Add leeks and garlic to pot with a pinch of salt. Cook for 2-3 minutes, until tender. Add 2 Tbsp white wine (or water) and cook for about 30 seconds, until evaporated. Add cream and broth. Simmer for 5-6 minutes, until thick. Remove from heat, season and add first measure of tarragon. Set aside, covered.
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. Be sure to zest your lemon before juicing it. It will be near impossible to zest after juicing. Heat a dry, medium 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. Set aside to rest, covered, for 2-3 minutes. Toss all farro salad ingredients together, with a drizzle of olive oil. Season to taste.
6. To serve Place salmon on top of farro salad. Spoon over creamy leeks and sprinkle with parsley.