Salmon Grain Bowl Recipe

Marinate salmon

Pat the salmon fillets dry with paper towel. In a small bowl whisk together 1 tbs olive oil, 1 tbs soy sauce, 1 tsp lemon juice, 1 tsp minced garlic, 1 tsp honey (or maple), 1/2 tsp salt and 1/4 tsp black pepper. Place salmon in a shallow dish or zip-top bag, pour marinade over, turn to coat. Marinate in refrigerator for 15–30 minutes (no more than 1 hour).

Cook salmon

Preheat oven to 400°F (205°C) or heat a nonstick skillet over medium-high heat. If roasting: place salmon on a parchment-lined baking sheet and roast for 10–12 minutes, or until internal temperature reaches 125–130°F for medium (cook longer for well-done). If pan-searing: add 1 tsp oil to hot skillet, sear salmon 3–4 minutes skinless side down until golden, flip and cook 2–3 more minutes until done. Remove and let rest 3 minutes, then flake or slice into bite-sized pieces.

Rinse 1 cup farro under cold water. In a medium saucepan combine rinsed farro, 2 1/4 cups water or broth, and 1/4 tsp salt. Bring to a boil, then reduce heat to a simmer, cover and cook 20–25 minutes until tender but chewy. If using brown rice or quinoa, follow package timing (brown rice ~40–45 minutes, quinoa ~15 minutes). Drain any excess liquid, fluff with a fork and let cool slightly.

While grains cook, prepare vegetables: wash and dry spinach; thinly slice scallion; halve cherry tomatoes; dice cucumber; slice avocado just before assembling to prevent browning. If using pickled red onion, drain a bit of liquid. Toast sesame seeds in a dry small skillet over medium heat, shaking the pan, about 2 minutes until fragrant and lightly golden. Set vegetables and toppings aside.

Whisk together 1 tbs olive oil, 1 tbs rice vinegar, 1 tsp soy sauce, 1/2 tsp toasted sesame oil, 1/2 tsp honey (or maple), 1/2 tsp lemon juice, 1/2 tsp grated fresh ginger, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning.

Divide the warm farro between two bowls (about 1/2 cup cooked farro per serving). Arrange baby spinach (about 1 cup per bowl), cucumber, cherry tomatoes, avocado slices and scallions on top of the grains. Place flaked or sliced salmon over the vegetables. Drizzle dressing evenly over each bowl (about half the dressing per bowl). Sprinkle toasted sesame seeds and add pickled red onion if using. Serve immediately.