Can we talk about farro for a minute??
I am currently OBSESSED with it.
It’s an ancient grain that is a fantastic substitute for rice in all kinds of dishes. It’s super rich in protein, plus, it keeps you full for a REALLY long time. It’s wonderfully chewy with a nice nutty flavor. It’s really simple to make. And it pairs perfectly with sesame oil, garlic, cucumbers and fish in this baked salmon with toasted sesame farro recipe.
I’ll be posting a lot of farro recipes in the coming months, so you guys will have plenty of opportunities to check it out!
I was thinking a fruit farro salad or maybe a grilled farro salad for summer? If you guys have any ideas you’d like me to try using farro feel free to send them my way!!
I love this baked salmon with toasted sesame farro for a large crowd. Similar to my Salmon Nicoise Platter Recipe, it makes a beautiful presentation and is so easy to put together. Plus it can be made in advance-huzzah!
It’s also great for a weeknight dinner. As I mentioned, it’s super healthy and hearty (perfect for all those new years resolutions!), and requires little effort after a long day.
Not to mention it makes great leftovers for lunch the next day 😉
To make this wonderful recipe all you need to do is have the salmon marinade for 30 minutes.
While that’s marinading, start cooking the farro, takes about 20 minutes.
When the fish is done marinading, put it in a preheated oven, and bake for 20 minutes.
Make the sauce and toss with the cooked faro and veggies.
Then assemble everything together! It’s a total breeze and a total winner!
- 2 lb salmon filets
- 2 cups farro
- 2 mini cucumbers, thinly sliced
- ½ cup scallions, sliced (about 5 bunches)
- Lemons slices for garnish, optional
- For the Marinade:
- 2 teaspoons garlic (about 2 cloves), minced
- ⅓ cup soy sauce
- 1 teaspoon honey
- 1 tablespoon freshly squeezed lemon juice
- For the Sauce:
- 1 heaping teaspoon garlic, minced
- 2 tablespoons toasted sesame oil
- 2 teaspoons soy sauce
- 1 tablespoon oil
- 2 teaspoons honey
- Place all of the marinade ingredients in a medium size bowl and whisk until combined. Place the salmon in the marinade, making sure most of the salmon is "submerged". Cover with plastic wrap and refrigerate for 30 minutes.
- In the meantime, cook the farro according to the package directions. Once the farro is cooked, drain any excess water, and allow to cool.
- Preheat the oven to 400 degrees F. Line a baking sheet with foil, and spray with cooking spray. Discard the marinade and place the salmon on the baking sheet. Bake for 20-25 minutes until cooked through, or until slightly golden on top.
- Place the farro in a large bowl and add in the cucumbers and scallions. Set aside.
- In a separate bowl, whisk together all the sauce ingredients. Toss with the farro to coat.
- To Plate:
- Place the farro mixture on a large platter and place the salmon on top. Garnish with scallions and lemon slices if desired.
Cook the farro and salmon as directed and store them in separate airtight containers for up to 2 days. Bring them to room temperature, add the veggies and sauce to the farro, and assemble the platter just before serving.
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