Miso Salmon & Farro Bowl
This bowl layers savory miso-glazed salmon over nutty farro and crisp sautéed vegetables, providing a balanced meal with protein, whole grains, and vegetables.
Ingredients
For the Salmon
- 2 pieces salmon fillets Buy wild-caught for best flavor.
- 3 tablespoons miso paste Choose white or light red miso for flavor.
- 1 tablespoon soy sauce Enhances marinade flavor.
- 1 tablespoon honey Balances miso's saltiness.
For the Bowl
- 1 cup farro Choose semipearl farro for quicker cooking.
- 2 cups vegetable broth Use for cooking farro.
- 1 cup mixed vegetables Bell peppers, carrots, and broccoli suggested.
- 1 tablespoon sesame oil Adds depth to sautéed vegetables.
- to taste salt and pepper Salt and pepper For seasoning.
- for garnish green onions Add freshness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix miso paste, soy sauce, and honey to create a marinade.
- Coat the salmon fillets in the marinade and let them sit for at least 15 minutes.
- Cook the farro in vegetable broth according to package instructions until tender.
Cooking
- In a pan, heat sesame oil, add the mixed vegetables, and sauté until cooked but still crisp, about 5–7 minutes.
- Place the marinated salmon on a baking sheet and bake for about 12–15 minutes or until cooked through.
Assembly
- Divide the farro among bowls, top with sautéed vegetables and a salmon fillet.
- Garnish with chopped green onions, season with salt and pepper, and serve warm.
Notes
Cool components to room temperature before storing leftovers. Store assembled bowls in airtight containers for up to 3 days. For a variation, substitute farro with quinoa or brown rice.