Cookwith

Name: Studio 54 Pescatarian Dinner Platter: Funky Citrus Poached Salmon with Shagadelic Roasted Veggie Disco and Groovy Farro Pilaf
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6-oz salmon fillets, skin on; 1 orange, sliced into rounds; 1 lemon, sliced into rounds; 1 lime, sliced into rounds; 1 fennel bulb, thinly sliced; 2 tbsp olive oil, divided; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1/2 tsp smoked paprika; 1/2 cup dry white wine; 1 cup farro, rinsed; 2 cups low-sodium vegetable broth; 1/4 cup golden raisins; 1/4 cup pistachios, roughly chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1 medium eggplant, cut into 1-inch cubes; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 medium zucchini, cut into 1/2-inch rounds; 1 small red onion, cut into wedges; 1 tbsp sherry vinegar; 2 tsp honey or agave syrup (for vegan)

Studio 54 Pescatarian Dinner Platter: Funky Citrus Poached Salmon with Shagadelic Roasted Veggie Disco and Groovy Farro Pilaf

CrushedLemon1034

This Studio 54-inspired pescatarian platter is a dinner party for the senses—think smooth salmon, zesty citrus, and disco-roasted veggies. The salmon is poached gently atop groovy rounds of orange, lemon, and lime, infusing the fish with the kind of sunny flavor that belongs in a California summer. Roasted eggplant, peppers, and zucchini channel the vibrant colors and textures of that iconic decade, while a farro pilaf flecked with pistachios and golden raisins gives a nutty, chewy counterpoint. Served family-style, this platter is as vivid as a shag rug and as cool as a convertible on a Pacific Coast cruise. Perfect for a playlist of 70s hits and a table full of friends.

Ingredients

Instructions

Preheat oven to 425°F (218°C). Line a sheet pan with foil or parchment. Toss eggplant, bell peppers, zucchini, and onion with 1 tbsp olive oil, smoked paprika, 1/2 tsp salt, and pepper. Spread in an even layer. Roast for 25-30 minutes, tossing halfway through, until caramelized and golden at the edges.
While veggies roast, combine farro and broth in a medium saucepan. Bring to a boil, then reduce to simmer, cover, and cook until tender but chewy, 20-25 minutes. Drain excess liquid. Fluff farro with fork, then stir in raisins, pistachios, parsley, 1/2 the dill, and season with salt. Set aside, covered.
For salmon: In a large deep skillet or sauté pan, arrange orange, lemon, lime, and fennel slices to cover the bottom. Pour in white wine and enough water to reach 1/2 inch depth. Bring just to a simmer over medium heat.
Season salmon fillets with salt. Lay them skin side down atop the citrus and fennel. Cover; poach gently at a bare simmer (don’t boil!) until just opaque, 8-12 minutes depending on thickness. Remove salmon with a slotted spatula and let rest on a plate.
Whisk together sherry vinegar, honey/agave, and remaining 1 tbsp olive oil. Drizzle over roasted vegetables and toss to coat. Sprinkle with remaining chopped dill.
To serve: On a retro-inspired platter, mound farro pilaf in the center. Arrange roasted veggies around, and top with poached salmon fillets. Scatter with extra herbs for that 70s “shag rug” effect. Serve with extra citrus slices if desired.