Salmon and Farro Bowl with Honey Mustard Dressing

Salmon and Farro Bowl with Honey Mustard Dressing

from foodandwine.com
Dinner
999 kcal / serving

Spice-crusted salmon tops farro alongside black beans, avocado, and arugula in this salmon grain bowl with a honey-mustard dressing.

Ingredients

  • 4 cupswater
  • 1 cupuncooked pearled farro
  • 2 teaspoonskosher salt, divided
  • ½ cupplus 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoonchili powder
  • 1 ½ teaspoonsground cumin, divided
  • 1 teaspoonground coriander, divided
  • 1 ½ poundsskin-on salmon fillet (1- to 1 1/2-inch thick), cut into 4 even pieces
  • ¼ cupfresh lime juice (from 2 limes)
  • 2 tablespoonswhole-grain mustard
  • 1 ½ tablespoonshoney
  • 1 teaspoonfinely chopped garlic
  • 1can black beans, drained and rinsed
  • 2 cupsbaby arugula (about 2 ounces)
  • 2ripe avocados, sliced
  • ¼ cuproasted salted pumpkin seeds
  • lime wedges

Directions

  1. 1

    Preheat oven to 425°F. Bring water, farro, and 1 teaspoon salt to a boil in a medium saucepan over medium-high. Reduce heat to medium, and simmer until farro is tender, about 20 minutes; drain and transfer to a medium bowl.

  2. 2

    While farro cooks, line a large rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon oil. Stir together chili powder, 1 tablespoon oil, and 1/2 teaspoon each cumin, coriander, and salt in a small bowl; rub mixture all over salmon fillets. Place salmon, skin sides down, on prepared baking sheet. Bake until salmon just starts to flake, 8 to 10 minutes for 1-inch-thick wild salmon, or about 15 minutes for 1 1/2-inch-thick farmed Atlantic salmon.

  3. 3

    While salmon cooks, whisk together lime juice, mustard, honey, 1/2 cup oil, and remaining 1/2 teaspoon salt in a small bowl. Drizzle 2 tablespoons dressing over warm farro; toss to coat.

  4. 4

    Heat remaining 1 tablespoon oil in a medium saucepan over medium. Add garlic and remaining 1 teaspoon cumin and 1/2 teaspoon coriander; cook, stirring constantly, until fragrant, about 1 minute. Add black beans; cook, stirring constantly, until warmed through and coated with spices, about 2 minutes. Remove from heat.

  5. 5

    To assemble bowls, remove and discard salmon skin; flake salmon into bite-size pieces. Divide farro evenly among 4 bowls (about 2/3 cup each). Top each bowl with evenly divided salmon (about 3/4 cup), black beans (about 1/3 cup), arugula (about 1/2 cup), avocado (about 1/2 cup), and pepitas (1 tablespoon). Drizzle evenly with remaining dressing (about 3 tablespoons per bowl). Serve immediately with lime wedges.