Miso Salmon Farro Bowl Recipe

Introduction

This Miso Salmon Farro Bowl is a vibrant and flavorful dish combining tender salmon marinated in a savory miso glaze with nutty farro and fresh vegetable salad. It’s a balanced meal packed with umami, crunch, and brightness that’s perfect for a satisfying lunch or dinner.

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 c. shredded red cabbage
• 1 c. 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

Instructions

1. Step 1: In a small bowl, whisk together grated ginger, white miso paste, soy sauce, toasted sesame oil, 2 grated garlic cloves, 2 tablespoons rice vinegar, 3 tablespoons brown sugar, and a pinch of crushed red pepper flakes until smooth. Pat salmon fillets dry and season both sides with kosher salt. Spread the miso mixture evenly over the salmon. Refrigerate uncovered for at least 30 minutes or up to 1 hour to marinate.
2. Step 2: In a medium bowl, toss shredded red cabbage with 1/2 teaspoon kosher salt and the remaining 1 teaspoon brown sugar. Set aside to let the flavors meld while you prepare the rest.
3. Step 3: Fill a medium pot halfway with water and stir in 1 teaspoon kosher salt. Bring to a boil over high heat, then add rinsed farro. Reduce heat to medium and simmer, stirring occasionally, until farro is tender but retains some chew, about 20 to 25 minutes. Drain and return farro to the pot, then cover and set aside.
4. Step 4: Position a rack in the upper third of your oven and preheat the broiler. Line a large sheet tray with foil and place a wire rack on top. Arrange scallions on the rack, drizzle with 1 tablespoon neutral oil, and season with salt. Remove most of the marinade from the salmon, then place the fillets on the rack beside the scallions.
5. Step 5: Broil salmon and scallions, watching carefully, until the salmon is cooked through and flakes easily with a fork and the scallions are charred, about 10 to 12 minutes. Allow to cool slightly.
6. Step 6: Transfer scallions to a cutting board and finely chop. Place chopped scallions in a medium bowl and add chopped cilantro, the remaining grated garlic clove, 4 tablespoons neutral oil, 2 tablespoons rice vinegar, and a pinch of crushed red pepper flakes. Whisk to combine and season with kosher salt to taste. Add 2 tablespoons of this scallion dressing to the pot with farro and toss to coat.
7. Step 7: Add cucumber and carrot slices to the bowl with the cabbage and toss with the remaining scallion dressing. To serve, divide the dressed farro among bowls or plates, top with salmon fillets, and spoon the cabbage salad alongside. Garnish with additional cilantro if desired.

Tips & Variations

• For extra depth, let the salmon marinate longer, up to 2 hours, but not overnight to prevent the miso from overpowering the fish.
• Substitute farro with quinoa or brown rice for different textures.
• Add avocado slices or toasted sesame seeds on top for additional richness and crunch.
• Use a grill instead of the broiler for a smoky flavor and charred texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep salmon separate from the farro and salad if possible to maintain texture. Reheat salmon gently in the oven or microwave until just warmed through, and enjoy the salad cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but be sure to thaw them completely and pat dry before marinating to ensure the miso glaze sticks well and the fish cooks evenly.

Is farro gluten-free?

No, farro contains gluten. If you need a gluten-free option, substitute with quinoa or certified gluten-free grains like millet or rice.

Miso Salmon Farro Bowl Recipe

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A flavorful and healthy Miso Salmon Farro Bowl combining tender broiled salmon marinated in a savory miso glaze, nutty farro, and a refreshing red cabbage salad with crisp cucumbers and carrots. This vibrant dish balances rich, umami-packed salmon with light, crunchy vegetables and aromatic scallion-cilantro dressing for a wholesome meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Broiling
• Cuisine: Japanese-inspired fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Miso Marinade and Salmon

• 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 crushed red pepper flakes, divided
• 4 (6-oz.) fillets salmon
• Kosher salt, to taste

For the Salad and Farro

• 2 cups shredded red cabbage
• 1 cup uncooked farro, rinsed and drained
• 3 scallions
• 5 tbsp neutral oil (such as canola or vegetable), divided
• 2 tbsp chopped fresh cilantro leaves, plus more for serving
• 1 Persian cucumber, thinly sliced lengthwise
• 1 medium carrot, thinly sliced lengthwise

Instructions

1. Prepare Miso Marinade and Marinate Salmon: In a small bowl, whisk together grated ginger, white miso paste, reduced-sodium soy sauce, toasted sesame oil, 2 grated garlic cloves, 2 tablespoons rice vinegar, 3 tablespoons light brown sugar, and a pinch of crushed red pepper flakes until smooth. Pat salmon fillets dry, season both sides with kosher salt, then spoon the miso mixture over each fillet, spreading it to coat thoroughly. Refrigerate, uncovered, for at least 30 minutes or up to 1 hour to allow flavors to develop.
2. Prepare Cabbage Salad: In a medium bowl, toss shredded red cabbage with 1/2 teaspoon kosher salt and 1 teaspoon light brown sugar. Set aside to let the cabbage soften slightly and sugar dissolve.
3. Cook Farro: Fill a medium pot halfway with water, stir in 1 teaspoon kosher salt, and bring to a boil over high heat. Add the rinsed farro, reduce heat to medium, and simmer, stirring occasionally, until the farro is tender yet slightly chewy, about 20 to 25 minutes. Drain well and return to the pot. Cover and keep warm until ready to serve.
4. Prepare for Broiling: Position an oven rack in the upper third of the oven and turn the broiler on. Line a large sheet tray with foil and place a wire rack on top. Arrange scallions on the wire rack, drizzle with 1 tablespoon neutral oil, and season with salt. Wipe off excess marinade from the salmon fillets and place them next to the scallions on the rack.
5. Broil Salmon and Scallions: Broil the salmon and scallions, watching carefully, until the salmon is cooked through and flakes easily with a fork and the scallions are charred, approximately 10 to 12 minutes. Remove from oven and let cool slightly before handling.
6. Make Scallion Dressing: Transfer the charred scallions to a cutting board and finely chop. Place them in a medium bowl and add chopped fresh cilantro, remaining 1 grated garlic clove, 4 tablespoons neutral oil, 2 tablespoons rice vinegar, and a pinch of crushed red pepper flakes. Whisk the mixture well and season with salt to taste. Add 2 tablespoons of this dressing to the pot with the cooked farro and toss to combine.
7. Assemble Cabbage Salad: To the bowl with the prepared cabbage, add thinly sliced cucumber and carrot. Toss with the remaining scallion dressing until the vegetables are evenly coated.
8. Serve the Bowl: Divide the dressed farro evenly among serving bowls or plates. Top each with a portion of the broiled miso salmon and a generous scoop of the cabbage salad. Garnish with additional fresh cilantro if desired and serve immediately.

Notes

• Marinating the salmon for at least 30 minutes allows the miso glaze to penetrate and infuse flavor deeply.
• Rinsing and draining the farro prevents it from becoming too starchy or gummy.
• Watch the broiler carefully to avoid overcooking or burning the salmon and scallions.
• The scallion dressing doubles as a flavorful sauce for both the grains and the salad, adding cohesion to the bowl.
• You can substitute quinoa or brown rice for farro if preferred, adjusting cooking times accordingly.
• For a spicier kick, increase the amount of crushed red pepper flakes in the marinade and dressing.

Keywords: miso salmon, farro bowl, healthy salmon recipe, miso glaze, broiled salmon, cabbage salad, scallion dressing, easy dinner, Japanese fusion, nutritious bowl