Sit down on a Wednesday to a bowl of hearty whole-grain farro, seared salmon, and fresh spinach, cucumber and radish. The carrot-flecked dressing riffs off one that's a standby at Japanese restaurants.

Source: Midwest Living


Recipe Summary

20 mins
50 mins


Grain Bowl and Toppers


  • For dressing: In a small bowl, whisk together carrot, miso, sesame seeds, vinegar, ginger, sesame oil and honey. Gradually whisk in 5 tablespoons vegetable oil, followed by the water. Set aside.

Grain Bowl and Toppers
  • For farro: Bring a large saucepan of salted water to a boil. Cook farro according to package instructions, or until tender. Drain and keep warm.

  • For salmon: Heat an extra-large nonstick skillet over medium-high heat. Add remaining 1 tablespoon vegetable oil; swirl to coat pan. Sprinkle salmon with salt. When pan is very hot but not smoking, add fillets, top sides down. Cook 4 to 6 minutes per 1/2-inch thickness of fish or until fillets flake when tested with a fork, turning once.

  • Divide farro among bowls or plates. Top each portion with salmon, spinach, radishes and cucumber. Whisk dressing and drizzle over each serving. Garnish with toasted sesame seeds, if desired.

Swap Out the Salmon

This bowl would be equally good made with shrimp, chicken or seared tofu.

Nutrition Facts

776 calories; fat 40g; cholesterol 62mg; saturated fat 6g; carbohydrates 64g; mono fat 8g; poly fat 18g; insoluble fiber 13g; sugars 3g; protein 36g; vitamin a 3835IU; vitamin c 14.5mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 10.1mg; vitamin b6 0.7mg; folate 87.5mcg; vitamin b12 2.7mcg; sodium 575mg; potassium 495mg; calcium 87mg; iron 5.1mg.