Quick Weeknight Dinner: Hugh Acheson’s Seared Salmon with Parsley Farro

06/13/2016 at 02:07 PM ET

Hugh Acheson's Salmon with Parsley Farro
Iain Bagwell

Chef Hugh Acheson cannot bear to see perfectly viable food in the garbage.

So for his salmon with parsley farro recipe—which the chef will prepare at the 2016 Food & Wine Classic in Aspen June 17-19 as part of his Ultimate Grain Bowl seminar—he’s sure to make use of the entire herb in the protein-filled dish.

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Don’t throw away the parsley stems, says Acheson, who minces them with the leaves. “The stems are often overlooked and pack a bigger flavor punch,” adds the Top Chef judge of the recipe shared exclusively in this week’s issue of PEOPLE. “Using the minced stems will make you a thriftier, smarter cook.”

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When it comes to shopping for the salmon, “Find a fishmonger who’s name you know,” he says. “If you know their name, they are probably apt to sell you better fish. That said, at least find a great store to buy good fish from.”

Hugh Acheson’s Salmon with Parsley Farro

Serves: 2

4 tbsp. olive oil, divided
1 shallot, minced
1 cup farro, rinsed
1½ tsp. kosher salt, divided
2 (5-oz.) boneless, skinless salmon fillets
¼ tsp. black pepper
1 bunch flat-leaf parsley, minced

1. Line a rimmed baking sheet with parchment paper. Heat 2 tablespoons oil in a saucepan over medium-high heat until shimmering. Add the shallot, and cover with a tight-fitting lid. Cook until translucent, about 2 minutes. Add the farro, and cook, stirring constantly, 1 minute. Add 4½ cups water and 1 teaspoon salt; increase heat to high. Bring mixture to a boil; reduce heat to low, and simmer until farro is tender, 30 to 40 minutes. Drain farro, and spread on baking sheet; cool until ready to use.

2. Heat remaining oil in a medium skillet over medium-high heat. Pat salmon dry; sprinkle with pepper and remaining salt. Cook in hot oil until edges start to turn brown, about 4 minutes on each side.

3. Transfer farro to a medium bowl, and fold in the minced parsley. Serve with salmon.
Active time: 15 minutes
Total time: 1 hour

FILED UNDER: Food , Recipes , Stars & Chefs

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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