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Miso Salmon Farro Bowl Recipe

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★★★★★

4.5 from 71 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/miso-salmon-farro-bowl-recipe/