Salmon Grain Bowl
Photo by: Lucy Alexander
Adapted from Mostly Plants recipes by the Pollan Family
Serves 4
Farro:
¾ cup farro
1½ cups vegetable broth
¾ cup water
¾ teaspoon of kosher salt
In a medium saucepan add vegetable broth, water, and salt. Cover and bring to a boil. Add farro and lower the heat to a simmer. Cook for 30 minutes until the farro is soft but still a bit chewy. Rinse and set aside. In a pinch for time Trader Joe’s has a 10 minute faro that is yummy.
While the farro is cooking, marinate the fish.
Photo by: Lucy Alexander
Marinade for Salmon:
1 lb. fresh salmon fillets cut into 4 equal pieces
1 tablespoon each unseasoned rice vinegar, mirin, toasted sesame oil, & coconut oil
2 tablespoons soy sauce
Place all the ingredients in a shallow dish and add the fish, turning to coat. Set aside. Leave the fish in the marinade for about 30 minutes. Next step make dressing.
Dressing:
2 tablespoons sugar
4 tablespoons lime juice
4 tablespoons fish sauce
2 teaspoons unseasoned rice vinegar
½ cup warm water
Using a jar with a tight-fitting lid. add the sugar and warm water and shake until the sugar is dissolved. Add the remaining ingredients, shake again, taste and adjust. Set aside.
Photo by: Lucy Alexander
Salad Ingredients:
1 cup pickled vegetables (I used red bell peppers, carrots & snap peas)
1 English cucumber
1 cup red cabbage sliced
1 cup mung bean sprouts (or other sprouts of your choosing)
¼ cup each of chopped mint, cilantro and basil
1 head of romaine lettuce chopped
Roasted chopped peanuts to finish
Chop the lettuce into bite-sized pieces. Using a mandoline, cut the cucumbers lengthwise. Toss both with some of the dressing.
Photo by: Lucy Alexander
Assemble the bowl:
Divide all the salad ingredients into four equal parts. Place the lettuce on one side of the bowl about halfway around. On the other side put the farro and the red cabbage. Now the bottom of the bowl is full. Place the rest of the veggies over the lettuce, and cabbage, adding the pickled vegetables (I used red bell peppers, snap peas, and carrots), bean sprouts, and cucumbers. Now gently place a piece of salmon in each bowl. Sprinkle the top with the chopped herbs, dressing, and finally the chopped peanuts. Serve with any extra dressing on the side.