Elevate Your Dinner Game with Miso Salmon & Farro Bowl
Ready to take your weeknight dinners from blah to brilliant? Say hello to the Miso Salmon & Farro Bowl, a dish that’s not just tasty but also brimming with nutritious ingredients. Miso, a cornerstone of Japanese cuisine, is the star of this show. Made from fermented soybeans, it brings a savory depth with a touch of sweetness, perfect for enhancing the flavor of hearty fish like salmon. Pair this with farro, our current grain obsession, and you’ve got a meal that’s both satisfying and exciting.
The Secret Sauce: Miso Glaze and Charred Scallion Vinaigrette
The miso glaze is undeniably the hero of this dish, but the charred scallion vinaigrette is a close contender for the spotlight. Broiling scallions alongside marinated salmon adds a delicate crispiness and mild sweetness, transforming their sharpness into a more nuanced flavor. These scallions, chopped and mixed with rice wine vinegar and oil, create a savory dressing that you’ll want to drizzle on everything.
Pro Tip for Extra Flavor
Want to kick it up a notch? Reserve the miso glaze after marinating and heat it with a bit of water or broth until it thickens slightly. Pour this over your salmon for an extra-saucy finish that’s sure to impress.
Ingredients You’ll Need
- 1 (1″) piece ginger, peeled and 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.) salmon fillets
- Kosher salt
- 2 cups shredded red cabbage
- 1 cup uncooked farro, rinsed and 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
Step-by-Step Directions
Step 1: Prep the Salmon
In a small bowl, whisk together the ginger, miso, soy sauce, sesame oil, 2 grated garlic cloves, 2 tablespoons rice vinegar, 3 tablespoons brown sugar, and a pinch of red pepper flakes until smooth. Pat the salmon dry and season both sides with salt. Coat the salmon with the miso mixture and let it marinate in the refrigerator, uncovered, for at least 30 minutes, up to an hour.
Step 2: Prepare the Cabbage
While the salmon marinates, toss the shredded cabbage in a medium bowl with 1/2 teaspoon salt and the remaining 1 teaspoon brown sugar. Set it aside to let the flavors meld.
Step 3: Cook the Farro
In a medium pot, bring water and 1 teaspoon salt to a boil. Add the farro and reduce the heat to medium. Let it simmer, stirring occasionally, until the farro is tender but still slightly chewy, about 20 to 25 minutes. Drain and return the farro to the pot, keeping it covered until you’re ready to use it.
Step 4: Broil the Salmon and Scallions
Position a rack in the upper third of your oven and preheat the broiler. Line a large baking sheet with foil and place a wire rack on top. Arrange the scallions on the rack, drizzle with 1 tablespoon neutral oil, and season with salt. Wipe off most of the marinade from the salmon and place the fillets next to the scallions on the rack.
Broil until the salmon is cooked through and flakes easily with a fork, and the scallions are charred, about 10 to 12 minutes. Let them cool slightly.
Step 5: Make the Vinaigrette
Finely chop the charred scallions and transfer them to a medium bowl. Add the cilantro, remaining grated garlic clove, 4 tablespoons neutral oil, 2 tablespoons rice vinegar, and a pinch of red pepper flakes. Whisk to combine and season with salt. Toss 2 tablespoons of this dressing with the cooked farro.
Step 6: Assemble the Bowl
In a large bowl, mix the cucumber and carrots with the cabbage and the remaining scallion dressing. Divide the farro among your serving bowls or plates. Top with the salmon and the cabbage salad. Sprinkle with extra cilantro if desired.
Enjoy a Wholesome, Flavor-Packed Meal
This Miso Salmon & Farro Bowl isn’t just a meal; it’s an experience. From the deeply savory miso glaze to the zesty charred scallion vinaigrette, each bite is a burst of flavor. So next time you’re looking to spice up your weeknight dinner, remember this recipe – it’s sure to become a favorite in no time.