28 Aug Spring Recipe: Salmon & Asparagus Farro Bowl
For spring time we recommend this farro and salmon recipe, where the salmon is poached in a miso-infused broth with bites of tender asparagus and sautéed leeks.
If you use farro that’s labeled “pearled,” a faster-cooking farro, to make this recipe, start with a full cup of grains and reduce the cooking time to 15 minutes.
- 3 cups water
- ¾ cup farro
- 1 tablespoon extra-virgin olive oil
- 2 cups halved and thinly sliced leeks, white and light green parts only (well washed)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth or “no-chicken” broth
- 3 tablespoons white miso (see Tip)
- 500grams salmon fillet, skinned and cut into 1-inch pieces
- 3 tablespoons very thinly sliced fresh basil
- ¼ teaspoon pepper
- Combine water and farro in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until tender and chewy, about 30 minutes. Drain.
- About 15 minutes after you start the farro, heat oil in a large saucepan over medium heat. Add leeks and cook, stirring often, until beginning to soften, about 2 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is bright green, about 2 minutes. Add broth and miso; increase heat to high and bring to a boil. Reduce heat to medium and gently stir in salmon. Simmer for 3 minutes. Remove from heat and stir in basil and pepper.
- Divide the farro among 4 deep bowls and top with the salmon stew.
Cooking time: 40min
Serving size: 1½ cups stew & ½ cup farro
Tip: Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.
Per serving: 407 calories;11 g fat(2 g sat); 5 g fiber; 40 g carbohydrates; 37 g protein; 129 mcg folate; 66 mg cholesterol; 4 g sugars; 0 g added sugars; 1,613 IU vitamin A; 12 mg vitamin C; 125 mg calcium; 3 mg iron; 432 mg sodium; 847 mg potassium
Nutrition Bonus: Folate (32% daily value), Vitamin A (32% dv), Vitamin C (20% dv)
The original recipe can be found HERE