"Crispy salmon served on a bed of farro and cabbage, carrot, radish salad topped with an Asian-insprired sauce."
Pan Seared Salmon with Farro and Asian Inspired Cabbage Salad
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Prep time: 15mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup Farro
- 2 minced garlic cloves
- 1/3 cup red wine vinegar
- 1/4 cup rice wine vinegar
- 1/3 cup low sodium tamari
- 1 tabelspoons honey
- 1/4 head of thinly sliced green cabbage
- 5 medium peeled and julienned carrots
- 5 peeled thinly sliced radishes
- 4 3 oz skin on Wild Caught Salmon filets
- 2 tabelspoons avocado oil
- 1 tabelspoons extra-virgin olive oil
- 1 generous pinch of Salt and pepper
Method
Step 1
Start by cooking your farro (or whatever starch you prefer). There are a couple ways you can cook farro. I chose to cook it like pasta. Fill a medium pot half full of water (salted) and bring to a boil. Add the rinsed farro, reduce the heat and simmer for about 25-30 minutes until it is soft. Cook less time for more of an al dente texture. Drain and let cool. I like to lay it out on a sheet pan to cool so it doesn’t get mushy.
Step 2
Next, start your sauce/dressing. Mix the minced garlic cloves, red wine vinegar, rice vinegar, tamari and honey in a small saucepan over medium/high heat for about 8-10 minutes until the sauce thickens a bit. Stir occasionally. Remove from heat and let cool.
Step 3
Combine thinly sliced cabbage, carrots and radishes in a medium bowl. Set aside.
Step 4
Next prepare your salmon. Pat dry your salmon with a paper towel and sprinkle a pinch of salt and pepper on both sides. Heat 2 Tbs avocado oil in a large non-stick pan on medium/high heat. When the oil is very hot add the salmon, skin side down. Cook for 5-7 minutes until a nice crust forms, try not to move it in the pan until you are ready to flip. Then turn the salmon over and cook for 1-2 minutes more. The internal temperature of salmon should reach 145 degrees F.
Step 5
Assembling the dish: Add half of the cooled sauce to the cabbage salad mixture. Add 1 Tbs olive oil and a pinch of salt. Toss to combine. Plate the farro, the dressed salad and top with crispy salmon. Drizzle with remaining sauce or serve on the side. Optional: garnish with a sprinkle of finely chopped green onion. Enjoy!