Salmon Grain Bowl with Carrot-Miso Dressing

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.

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.