⏤ The Recipe
Salmon Farro Grain Bowl.
Thisfarro grain bowl recipecombines marinated salmon, a blend of tender and crunchy farro, an herby Greek yogurt sauce, fresh herbs, cucumber, feta, pomegranate seeds, and toasted pistachios. Colorful and filling, it’s a well-balanced meal that’s simple to prepare!
Prep
20m
Cook
40m
Total
1h
Serves
4
⏤ The Story
Thisfarro grain bowl recipecombines marinated salmon, a blend of tender and crunchy farro, an herby Greek yogurt sauce, fresh herbs, cucumber, feta, pomegranate seeds, and toasted pistachios. Colorful and filling, it’s a well-balanced meal that’s simple to prepare!
Grain bowls are my go-to when I’m feeling like eating a little bit of everything. This farro bowl, in particular, is a favorite because it offers the perfect balance of flavor, color, texture, and temperature.
Soft, crisp, tender with sweet, savory, herbaceous, and tangy tastes, it truly has it all. Not to mention, the unique combination makes it really fun to eat, and the balance of carbs, protein, fat, and fiber keeps me full for hours.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
Marinate the Salmon
- 1
Preheat the oven to 425°F (218°C). Place an oven rack in the second position below the heating element.
- 2
In a small spouted measuring cup, add the lemon zest and juice, the orange zest and juice, honey, olive oil, sumac, za’atar, salt and pepper. Whisk to combine.
- 3
Add the marinade to an 8×8 or 9×9 pan. Then, add the salmon filets, skin side up, to the pan. Cover with plastic wrap.
- 4
Transfer to the refrigerator, and marinate for at least 30 minutes and up to two hours.
Prepare the Farro
- 1
Line a sheet tray with a thin tea towel or paper towels. Set aside.
- 2
Add the chicken stock to a large saucepan, bring to a boil, and season with salt. Add the farro to a fine mesh strainer or colander, and rinse to clean off any excess starch.
- 3
Add the farro, bay leaf, and thyme and cook according to package directions. Once the farro is done cooking, remove it with a spider or a large slotted spoon onto the prepared sheet tray.
- 4
Dry the farro as much as possible with a tea towel or paper towel. Transfer half of it to another sheet tray. Drizzle the olive oil over the farro, and season with salt. Bake for 15-20 minutes, or until deeper brown and crunchy. Remove from the oven and allow to cool. Keep the oven on.
Bake the Salmon
- 1
Place a wire rack on top of a sheet tray. Add the salmon filets, skin side down, to the wire rack. Using a pastry brush or spoon, brush two tablespoons of the marinade onto each filet, then season with salt.
- 2
Bake for 15-20 minutes. Then, increase the oven heat to broil, and broil for three to five minutes, or until the salmon is golden brown and the internal temperature of the salmon reaches 135°F (57°C).
- 3
Remove the salmon from the oven, and allow to cool on the sheet tray until ready to plate.
Make the Herb Yogurt Sauce
- 1
In a small mixing bowl, add the yogurt, herbs, lemon zest and juice, honey, salt, and pepper and mix well to combine. Refrigerate until ready to use.
Assemble
- 1
Spread a generous layer of herb yogurt in the bottom of two serving bowls.
- 2
In another small mixing bowl, add the cooled, boiled farro and the crunchy farro. Toss gently to combine and divide the mixture between two bowls, layering over the herb yogurt.
- 3
Using a fish spatula, gently slide the spatula in between the salmon skin and the flesh, and gently pull to remove the skin.
- 4
Add the salmon to the bowl. Then, add the herbs, cucumbers, pomegranate seeds, feta cheese, toasted pistachios, and avocado around the bowl. Finish with lemon zest, orange zest, and additional olive oil, if desired. Serve immediately.
⏤ Chef's Notes
Storage:You can store leftovers in an airtight container in the refrigerator for one to two days. However, the longer they sit, the more likely they are to become soggy. For the best results, store all the components separately.
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