Miso Salmon & Farro Bowl
Miso Salmon & Farro Bowl
Take your Monday night dinner into a Tuesday afternoon grain bowl with this miso-glazed salmon and charred scallion farro bowl. Miso is a Japanese cooking staple made from fermented soybeans, and it’s the ultimate pantry powerhouse. With toasty, savory, and slightly sweet notes, it pairs beautifully with hearty fish like salmon. Add chewy farro and a zingy scallion vinaigrette, and you’ve got a restaurant-quality bowl right at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ginger (peeled, grated) | 1 (1″) piece |
| White miso paste | 3 Tbsp |
| Reduced-sodium soy sauce | 1 Tbsp |
| Toasted sesame oil | 1 tsp |
| Garlic (grated or finely chopped) | 3 cloves, divided |
| Unseasoned rice vinegar | 4 Tbsp, divided |
| Light brown sugar | 3 Tbsp + 1 tsp, divided |
| Crushed red pepper flakes | 2 pinches, divided |
| Salmon fillets | 4 (6-oz.) |
| Kosher salt | To taste |
| Shredded red cabbage | 2 cups |
| Uncooked farro (rinsed & drained) | 1 cup |
| Scallions | 3 |
| Neutral oil | 5 Tbsp, divided |
| Fresh cilantro leaves (chopped) | 2 Tbsp + more for garnish |
| Persian cucumber (thinly sliced lengthwise) | 1 |
| Medium carrot (thinly sliced lengthwise) | 1 |
About the Ingredients
This dish combines the umami-rich flavor of miso with protein-packed salmon and fiber-rich farro. The addition of crisp veggies like red cabbage, cucumber, and carrots provides crunch and freshness. The charred scallions bring depth, while the cilantro adds brightness.
Cooking Instructions
- Make the miso marinade: In a small bowl, whisk together ginger, miso, soy sauce, sesame oil, 2 garlic cloves, 2 Tbsp vinegar, 3 Tbsp brown sugar, and a pinch of red pepper flakes until smooth.
- Marinate the salmon: Pat the salmon dry and season with salt. Spread the miso mixture over the fillets. Refrigerate uncovered for at least 30 minutes to 1 hour.
- Prep the cabbage: In a bowl, toss red cabbage with ½ tsp salt and remaining 1 tsp brown sugar. Set aside.
- Cook the farro: In a pot of salted boiling water, simmer farro until tender (20–25 minutes). Drain and keep covered.
- Broil the salmon and scallions: Preheat broiler. On a foil-lined rack, arrange oiled and salted scallions next to the salmon. Wipe off excess marinade. Broil for 10–12 minutes until salmon is cooked and scallions are charred.
- Make the scallion vinaigrette: Chop the scallions. In a bowl, whisk scallions with 1 grated garlic clove, 4 Tbsp oil, 2 Tbsp vinegar, cilantro, and a pinch of red pepper flakes. Season with salt.
- Finish the grain bowl: Toss farro with 2 Tbsp scallion dressing. Add cucumbers and carrots to cabbage and toss with remaining dressing.
- Assemble: Divide farro among bowls. Top with salmon and the cabbage salad. Garnish with more cilantro. Serve and enjoy!
Nutrition Info (Approx. per serving)
- Fat: 28g
- Fiber: 6g
- Sugar: 8g
- Sodium: 710mg
Cooking Tips
- Char the scallions until they have visible blistering for the best flavor.
- Use pre-cooked farro to save time.
- Don’t skip the resting time after marinating; it allows the miso flavor to penetrate the salmon.
- Add a drizzle of reserved miso glaze (simmered with water) over the cooked salmon for extra flavor.
- Swap salmon with cod or tofu for variation.
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