Salmon and Farro Bowl with Honey Mustard Dressing
Black beans, avocado, and arugula round out this hearty grain bowl.
Nutrition Information
- Calories: 242 kcal
- Carbohydrates: 17g
- Protein: 27g
- Potassium: 630mg
- Fiber: 4g
- Sugar: 5g
Ingredients:
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4 cups water
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1 cup uncooked pearled farro
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2 teaspoons kosher salt, divided
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1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
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1/2 teaspoon chili powder
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1 1/2 teaspoons ground cumin, divided
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1 teaspoon ground coriander, divided
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1 1/2 pounds skin-on salmon fillet (1- to 1 1/2-inch thick), cut into 4 even pieces
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1/4 cup fresh lime juice (from 2 limes)
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2 tablespoons whole-grain mustard
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1 1/2 tablespoons honey
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1 teaspoon finely chopped garlic
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1 (15-ounce) can black beans, drained and rinsed
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2 cups baby arugula (about 2 ounces)
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2 ripe avocados, sliced
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1/4 cup roasted salted pumpkin seeds
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Lime wedges
Instructions:
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Preheat oven to 425°F. Bring water, farro, and 1 teaspoon salt to a boil in a medium saucepan over medium-high. Reduce heat to medium, and simmer until farro is tender, about 20 minutes; drain and transfer to a medium bowl.
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While farro cooks, line a large rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon oil. Stir together chili powder, 1 tablespoon oil, and 1/2 teaspoon each cumin, coriander, and salt in a small bowl; rub mixture all over salmon fillets. Place salmon, skin sides down, on prepared baking sheet. Bake until salmon just starts to flake, 8 to 10 minutes for 1-inch-thick wild salmon, or about 15 minutes for 1 1/2-inch-thick farmed Atlantic salmon.
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While salmon cooks, whisk together lime juice, mustard, honey, 1/2 cup oil, and remaining 1/2 teaspoon salt in a small bowl. Drizzle 2 tablespoons dressing over warm farro; toss to coat.
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Heat remaining 1 tablespoon oil in a medium saucepan over medium. Add garlic and remaining 1 teaspoon cumin and 1/2 teaspoon coriander; cook, stirring constantly, until fragrant, about 1 minute. Add black beans; cook, stirring constantly, until warmed through and coated with spices, about 2 minutes. Remove from heat.
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To assemble bowls, remove and discard salmon skin; flake salmon into bite-size pieces. Divide farro evenly among 4 bowls (about 2/3 cup each). Top each bowl with evenly divided salmon (about 3/4 cup), black beans (about 1/3 cup), arugula (about 1/2 cup), avocado (about 1/2 cup), and pepitas (1 tablespoon). Drizzle evenly with remaining dressing (about 3 tablespoons per bowl). Serve immediately with lime wedges.
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