Miso Salmon & Farro Bowl
In this article, we will explore a delicious and easy-to-prepare recipe.
Discover the Delight of a Miso Salmon & Farro Bowl
If you’re craving a meal that’s both delicious and packed with flavor, look no further than the Miso Salmon & Farro Bowl. This dish combines tender salmon with a rich miso glaze, paired perfectly with nutty farro and a refreshing cabbage salad. It’s a harmonious blend of tastes and textures that will leave your taste buds dancing. Whether you’re cooking for a special occasion or simply want to treat yourself, this bowl has everything you need for a satisfying meal. And if you’re in the mood for something spicy, our Spicy Sesame Salmon might also tickle your fancy.
Why You’ll Love This Miso Salmon & Farro Bowl
This dish is a winning combination of flavorful salmon, nutritious grains, and crunchy vegetables. Not only is it a feast for the eyes, but it also offers a balanced meal that’s high in protein and fiber. The miso glaze adds a savory depth to the salmon, while the farro provides a chewy, satisfying base. Plus, the vibrant cabbage salad adds a refreshing crunch and a touch of acidity to balance the rich flavors.
Ingredients You’ll Need
Before you start cooking, gather these simple yet flavorful ingredients:
- 1 (1″) piece ginger, peeled, grated
- 3 Tbsp. white miso paste
- 1 Tbsp. reduced-sodium soy sauce
- 1 tsp. toasted sesame oil
- 3 cloves garlic, grated or finely chopped, divided
- 4 Tbsp. unseasoned rice vinegar, divided
- 3 Tbsp. plus 1 tsp. light brown sugar, divided
- 2 pinches of crushed red pepper flakes, divided
- 4 (6-oz.) fillets salmon
- Kosher salt
- 2 cups shredded red cabbage
- 1 cup uncooked farro, rinsed, drained
- 3 scallions
- 5 Tbsp. neutral oil, divided
- 2 Tbsp. chopped fresh cilantro leaves, plus more for serving
- 1 Persian cucumber, thinly sliced lengthwise
- 1 medium carrot, thinly sliced lengthwise
Step-by-Step Guide to Making Miso Salmon & Farro Bowl
Prepare the Miso Marinade
Start by creating a luscious miso marinade. In a small bowl, whisk together ginger, miso paste, soy sauce, sesame oil, 2 grated garlic cloves, 2 tablespoons vinegar, 3 tablespoons brown sugar, and a pinch of red pepper flakes until smooth. This mixture will infuse the salmon with deep umami flavors.
Marinate the Salmon
Pat the salmon fillets dry and season both sides with kosher salt. Spoon the miso marinade over the salmon and spread it evenly. Let the salmon marinate in the refrigerator, uncovered, for at least 30 minutes or up to 1 hour. This step is crucial for the flavors to penetrate the fish.
Toss the Cabbage Salad
While the salmon marinates, toss the shredded red cabbage with 1/2 teaspoon salt and the remaining 1 teaspoon brown sugar in a medium bowl. Set this aside to allow the cabbage to soften slightly and absorb the flavors.
Cook the Farro
Fill a medium pot halfway with water and add 1 teaspoon salt. Bring to a boil over high heat, then add the rinsed farro. Reduce the heat to medium and simmer, stirring occasionally, until the farro becomes tender yet slightly chewy, about 20 to 25 minutes. Drain and return the farro to the pot, cover, and set it aside.
Broil the Salmon and Scallions
Place a rack in the upper third of your oven and turn on the broiler. Line a large sheet tray with foil and place a wire rack on top. Arrange the scallions on the rack, drizzle with 1 tablespoon neutral oil, and season with salt. Wipe off most of the marinade from the salmon and place it next to the scallions.
Broil the salmon and scallions, watching closely, until the salmon is cooked through and easily flakes with a fork, and the scallions are charred, about 10 to 12 minutes. Let them cool slightly before handling.
Make the Scallion Dressing
Transfer the charred scallions to a cutting board and finely chop them. In a medium bowl, combine the chopped scallions, remaining grated garlic clove, 4 tablespoons neutral oil, 2 tablespoons vinegar, and a pinch of red pepper flakes. Whisk to combine, then season with salt.
Add 2 tablespoons of this scallion dressing to the pot of farro and toss until well combined.
Assemble the Bowl
In a large bowl, combine the cabbage with the sliced cucumber and carrot. Toss with the remaining scallion dressing. Divide the farro among serving bowls or plates, top with the miso-glazed salmon, and add the cabbage salad on the side. Garnish with extra cilantro for a burst of freshness.
More Delicious Recipes You’ll Enjoy
Conclusion
With its flavorful miso glaze and wholesome ingredients, the Miso Salmon & Farro Bowl is a delightful dish that’s sure to become a favorite. Its combination of textures and tastes makes it a complete meal that’s both satisfying and nutritious. Try it out today, and don’t forget to explore our other recipes for more culinary inspiration. For a twist on this dish, consider our Spicy Salmon Bowls.
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Title 1: Miso Salmon & Farro Bowl: A Flavorful Fusion of Asian Delights
Description 1: Discover the perfect combination of savory miso-glazed salmon and nutty farro in this delicious bowl. Perfect for a healthy, satisfying meal!
Title 2: Indulge in a Miso Salmon & Farro Bowl
Description 2: Dive into this vibrant dish featuring tender salmon, chewy farro, and a refreshing cabbage salad. Ideal for any mealtime craving!
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Indulge in a Miso Salmon & Farro Bowl that’s packed with flavor and nutrition. Savory salmon, nutty farro, and a crisp cabbage salad create a meal that’s as satisfying as it is delicious. Perfect for any occasion!
Miso Salmon & Farro Bowl
Ingredients
Equipment
Method
- In a small bowl, whisk ginger, miso, soy sauce, sesame oil, 2 grated garlic cloves, 2 tablespoons vinegar, 3 tablespoons brown sugar, and a pinch of red pepper until smooth. Pat salmon dry; season both sides with salt. Spoon miso mixture over salmon and spread to coat. Refrigerate, uncovered, at least 30 minutes or up to 1 hour.
- Meanwhile, in a medium bowl, toss cabbage with 1/2 teaspoon salt and remaining 1 teaspoon brown sugar; set aside until ready to use.
- Fill a medium pot halfway with water; stir in 1 teaspoon salt. Bring to a boil over high heat and add farro. Reduce heat to medium and simmer, stirring occasionally, until farro is tender but slightly chewy, 20 to 25 minutes. Drain and return to pot. Cover and set aside until ready to use.
- Place a rack in upper third of oven; turn on broiler. Line a large sheet tray with foil, then place a wire rack on tray. Arrange scallions on rack and drizzle with 1 tablespoon neutral oil; season with salt. Wipe off a majority of marinade from salmon and arrange on rack next to scallions.
- Broil salmon and scallions, watching closely, until salmon is cooked through and flesh easily flakes with a fork and scallions are charred, 10 to 12 minutes. Let cool slightly.
- Transfer scallions to a cutting board. Finely chop scallions and transfer to a medium bowl. Add cilantro and remaining 1 grated garlic clove, 4 tablespoons neutral oil, 2 tablespoons vinegar, and pinch of red pepper and whisk to combine; season with salt. Add 2 tablespoons scallion dressing to pot with farro and toss until combined.
- Add cucumber and carrots to bowl with cabbage and toss with remaining scallion dressing. Divide farro among bowls or plates. Top with salmon and cabbage salad.
