Asian Farro Medley with Salmon
This Asian Farro Medley with Salmon is a healthy, flavorful weeknight winner combining nutty farro, wild salmon, and vibrant veggies for a delicious, satisfying meal.
Equipment
- Large Pot
- Skillet
- Spatula
- Measuring Spoons
- Knife and cutting board
Ingredients
- 1 tbsp honey Adds a touch of natural sweetness to balance flavors.
- 1 1/2 lemons You’ll need the juice for brightness and acidity.
- 1/2 tsp garlic powder For a quick boost of flavor.
- 3 tbsp reduced sodium soy sauce Use this for savory depth.
- 14 oz wild salmon fillets Cut into 4 pieces for even cooking.
- 1 cup pearled farro The star of the dish, providing a hearty base.
- 1 tbsp oyster sauce Adds umami richness.
- 1 clove crushed garlic Fresh garlic enhances the overall flavor.
- 1 tbsp sambal chili paste For a hint of heat and spice.
- 7 oz sliced shiitake mushrooms Earthy and delicious, they complement the salmon perfectly.
- 1 tbsp fresh ginger, finely minced Gives a fresh and zesty note.
- 1 cup snap peas Add crunch and a pop of color.
- 1/2 cup sliced scallions divided, for garnish and freshness.
- 1 tbsp black sesame seeds A beautiful topping that adds nuttiness.
Instructions
- In a large pot, bring 3 cups of water to a boil. Add 1 cup of pearled farro and a pinch of salt. Reduce the heat and simmer for about 30 minutes, or until the farro is tender but still chewy. Drain any excess water and set aside.
- While the farro is cooking, in a small bowl, mix together 1 tbsp honey, the juice of 1 1/2 lemons, 1/2 tsp garlic powder, and 3 tbsp reduced sodium soy sauce. Marinate the 14 oz wild salmon fillets in this mixture for about 10-15 minutes.
- In a large skillet over medium heat, add a splash of oil. Sauté the 1 clove of crushed garlic, 1 tbsp of minced fresh ginger, and 7 oz of sliced shiitake mushrooms for about 3-4 minutes until the mushrooms are tender.
- Stir in 1 cup of snap peas and the remaining 1/2 cup of sliced scallions to the skillet. Cook for another 2-3 minutes until the snap peas are bright green and slightly tender.
- Push the vegetables to the side of the skillet and place the marinated salmon fillets skin-side down in the pan. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
- Once the salmon is cooked, add the cooked farro to the skillet along with 1 tbsp oyster sauce and 1 tbsp sambal chili paste. Gently mix everything together until well combined.
- Plate the Asian Farro Medley with Salmon, garnishing with black sesame seeds and extra scallions. Serve immediately and enjoy the delightful mix of flavors!
Notes
- Substitute tamari for soy sauce to make this dish gluten-free.
- Replace salmon with tofu or chickpeas for a vegetarian option.
- Add more sambal chili paste or sriracha to increase the spice level.
- Swap vegetables based on seasonality or availability for variety.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.