Recipe developed by: Renée Kohlman from Sweetsugarbean
These grain bowls are nutritious and delicious, thanks to fibre-rich farro, black beans, and spice-roasted salmon. Rounded out with veggies and drizzled with a tangy honey mustard dressing this recipe makes for a satisfying lunch or light supper.
Bring the water, farro, and 1/2 tsp salt to a boil in a medium saucepan over high heat. Cover, turn the heat down to low and simmer until the farro is tender, about 30 minutes. Drain, and transfer to a medium bowl.
Preheat the oven to 425ºF. While the farro cooks, line a baking sheet with aluminum foil. Place the fish skin-side down on the prepared baking sheet. Drizzle the salmon with 2 Tbsp of the olive oil. In a small bowl, stir together 1/2 tsp ground cumin, 1/2 tsp ground coriander, mustard powder, chili powder, smoked paprika, and 1/2 tsp salt. Rub this into the fish. Roast until the salmon starts to flake, about 8-10 minutes.
While the salmon roasts, combine the canola oil, lime juice, mustard, honey, 1/2 tsp salt, and pepper in a small bowl. Whisk until combined. Drizzle 2 Tbsp of the dressing over the warm farro and toss to coat.
Heat the remaining olive oil in a small skillet over medium heat. Add the garlic and remaining cumin and coriander. Cook, stirring constantly until fragrant, about 1 minute. Stir in the black beans and cook until warmed through and coated with the spices, about 2 minutes. Remove from the heat.
To assemble the bowls, remove and discard the salmon skin. Flake the salmon into bite-size pieces. Divide the farro evenly among four bowls, and top each with the salmon, black beans, arugula, avocado, tomatoes, and cilantro. Drizzle evenly with the honey lime dressing and serve with lime wedges.
Note: In place of the farro, use brown rice, barley, couscous, or quinoa. Cook according to package directions.
Servings 4
Ingredients
Directions
Bring the water, farro, and 1/2 tsp salt to a boil in a medium saucepan over high heat. Cover, turn the heat down to low and simmer until the farro is tender, about 30 minutes. Drain, and transfer to a medium bowl.
Preheat the oven to 425ºF. While the farro cooks, line a baking sheet with aluminum foil. Place the fish skin-side down on the prepared baking sheet. Drizzle the salmon with 2 Tbsp of the olive oil. In a small bowl, stir together 1/2 tsp ground cumin, 1/2 tsp ground coriander, mustard powder, chili powder, smoked paprika, and 1/2 tsp salt. Rub this into the fish. Roast until the salmon starts to flake, about 8-10 minutes.
While the salmon roasts, combine the canola oil, lime juice, mustard, honey, 1/2 tsp salt, and pepper in a small bowl. Whisk until combined. Drizzle 2 Tbsp of the dressing over the warm farro and toss to coat.
Heat the remaining olive oil in a small skillet over medium heat. Add the garlic and remaining cumin and coriander. Cook, stirring constantly until fragrant, about 1 minute. Stir in the black beans and cook until warmed through and coated with the spices, about 2 minutes. Remove from the heat.
To assemble the bowls, remove and discard the salmon skin. Flake the salmon into bite-size pieces. Divide the farro evenly among four bowls, and top each with the salmon, black beans, arugula, avocado, tomatoes, and cilantro. Drizzle evenly with the honey lime dressing and serve with lime wedges.
Note: In place of the farro, use brown rice, barley, couscous, or quinoa. Cook according to package directions.