Miso Salmon and Farro Bowl
This nourishing Miso Salmon and Farro Bowl is a satisfying fusion of umami-rich flavors, chewy grains, and vibrant veggies. The miso-glazed salmon is tender and flavorful, perfectly balanced with nutty farro, crisp vegetables, and a tangy-sweet dressing. It’s a wholesome meal that feels gourmet but is simple enough for weeknights.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Miso Salmon:
4 salmon fillets (about 5 oz each, skin-on or skinless)
2 tbsp white miso paste
1 tbsp soy sauce or tamari
1 tbsp mirin (or rice vinegar + a pinch of sugar)
1 tbsp honey or maple syrup
1 tsp sesame oil
1 garlic clove, minced
1/2 tsp grated fresh ginger
For the Farro Bowl:
1 cup uncooked farro (or about 2.5–3 cups cooked)
1 cup edamame (shelled, cooked)
1 cucumber, diced or thinly sliced
1 cup shredded carrots
1 avocado, sliced
1/4 cup sliced green onions
1 tbsp sesame seeds (optional)
1/4 cup pickled radishes or red cabbage (optional)
For the Dressing:
2 tbsp rice vinegar
1 tbsp soy sauce or tamari
1 tsp sesame oil
1 tsp honey or agave
1 tsp grated ginger
Juice of 1/2 lime
Instructions
1. Marinate the Salmon:
In a small bowl, mix miso paste, soy sauce, mirin, honey, sesame oil, garlic, and ginger. Brush or spoon the marinade over the salmon fillets. Let marinate for at least 15 minutes (up to 1 hour if time allows).
2. Cook the Farro:
Rinse farro under cold water. Cook according to package directions (usually 10–20 minutes depending on the type). Drain, fluff with a fork, and set aside.
3. Cook the Salmon:
Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet and bake for 12–15 minutes, or until cooked through and flaky. For extra caramelization, broil for the last 1–2 minutes.
4. Prepare the Veggies:
While the salmon bakes, slice and prep vegetables and cook edamame if frozen.
5. Make the Dressing:
Whisk together all dressing ingredients in a small bowl or shake in a jar.
6. Assemble the Bowl:
Divide farro into bowls. Top with cooked salmon, edamame, cucumber, carrots, avocado, and optional toppings. Drizzle with dressing, sprinkle sesame seeds, and garnish with green onions.
Tips & Notes
Make Ahead: Cook farro and prep veggies in advance for quicker assembly.
Miso Substitute: If you don’t have miso, use tahini with soy sauce for a different twist.
Protein Swap: Try with tofu or shrimp if you prefer.
Grain Alternatives: Brown rice, quinoa, or barley can sub for farro.
Broil Carefully: Watch the salmon closely if broiling to avoid burning the miso glaze.
Frequently Asked Questions
Q: Can I use frozen salmon?
A: Yes! Just thaw it completely and pat dry before marinating.
Q: What if I can’t find farro?
A: Brown rice, quinoa, bulgur, or even couscous make great alternatives.
Q: Is this dish gluten-free?
A: Not with farro (it contains gluten). Use quinoa or brown rice and tamari instead of soy sauce for a gluten-free version.
Q: How do I store leftovers?
A: Store in an airtight container for up to 3 days. Keep dressing and avocado separate for best texture.
Q: Can I eat it cold?
A: Yes! It makes a great chilled lunch bowl straight from the fridge.
Nutritional Value
Calories: 520 kcal
Protein: 34 g
Carbohydrates: 36 g
Fiber: 6 g
Fat: 27 g
Saturated Fat: 5 g
Sugar: 6 g
Sodium: 580 mg