Asian Salmon and Farro Medley Recipe

Avatar Author's default profile picture
Grace Fields Modified: May 11, 2022
Asian Salmon and Farro Medley Recipe

How To Make Asian Salmon and Farro Medley

Try this delicious and healthy combination of Asian salmon with farro made together with snap peas, shiitake mushroom, garlic, ginger, and spices!

Preparation: 30 minutes
Cooking: 30 minutes
Marinate Time: 30 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 1tbsphoney
  • lemons,juiced
  • ½tspgarlic powder
  • 3tbspsoy sauce,reduced sodium
  • 14ozwild salmon fillets,cut into 4 pieces
  • 1cuppearled farro
  • 1tbspoyster sauce
  • 1garlic clove,crushed
  • 1tbspsambal chili paste
  • 7ozshiitake mushrooms,sliced
  • 1tbspginger,fresh, finely minced
  • 1cupsnap peas
  • ½cupscallions,sliced, divided
  • 1tbspblack sesame seeds

Instructions

  1. Mix the honey, lemon juice, garlic powder, and 1 tablespoon of the soy sauce in a bowl.

  2. Add the salmon to the marinade and set aside in the refrigerator for up to 30 minutes, turning once after 15 minutes. Reserve the marinade.

Farro:

  1. Add farro with 3 cups of water to a saucepan. Boil on medium-high, covered. Lower heat to medium low and allow to cook for 15 to 20 minutes, or according to directions on package. If any water is left, drain and set aside.

  2. While the farro is draining, in a large non-stick skillet, add the remaining ingredients– 2 tablespoons of soy sauce, oyster sauce, remaining lemon juice, crushed garlic, and Sambal chili paste.

  3. Add the mushrooms, ginger, snap peas, and ¼ cup scallions. Cook on medium heat for 5 minutes.

  4. Add the farro and toss with the vegetables.

  5. Meanwhile, heat a nonstick skillet on medium heat sprayed lightly with cooking spray.

  6. Remove the salmon from marinade but do not discard. Cook the salmon for 2 minutes on each side, then add the marinade, cover, and cook on low heat for 5 minutes.

  7. Serve the vegetables and farro in a dish and top with salmon, remaining scallions, and sesame seeds.

Nutrition

  • Calories: 371.26kcal
  • Fat: 8.56g
  • Saturated Fat: 1.62g
  • Monounsaturated Fat: 2.78g
  • Polyunsaturated Fat: 3.11g
  • Carbohydrates: 45.57g
  • Fiber: 7.96g
  • Sugar: 10.47g
  • Protein: 31.68g
  • Cholesterol: 44.65mg
  • Sodium: 841.10mg
  • Calcium: 103.54mg
  • Potassium: 955.72mg
  • Iron: 4.11mg
  • Vitamin A: 60.25µg
  • Vitamin C: 31.04mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes

Soup

Asian Salmon-and-Rice Soup Recipe

1
2
3
4
5
Seasoned salmon and rice come together in a savory and filling meal with a broth that brims with the bright and refreshing flavors of ginger and cilantro.
45 mins

Rice & Risotto

Salmon Rice Bowl with Ginger-Lime Sauce Recipe

1
2
3
4
5
Toss a quick lunch with this salmon rice bowl served with cucumbers and a sauce that blends fish sauce and lime juice to add a refreshing tang to this dish.
22 mins

Broil

Miso Salmon Recipe

1
2
3
4
5
Quick weeknight meals can still be tasty and elegant, like this miso salmon. The fish is marinated in an Asian-inspired sauce for maximum flavor.

Hamburger

Guiltless Salmon Burger Recipe

1
2
3
4
5
Compared to traditional beef, this salmon burger is lower in fat. It's still tasty though, with some Dijon, soy sauce, chives, mayo, and sesame oil.
20 mins

Baked

Crispy-Skinned Orange Honey Salmon Recipe

1
2
3
4
5
Enjoy this Asian-inspired salmon recipe with a citrusy twist. Salmon fillets are marinated with a sweet-zesty mix, then seared for a crispy, flaky dish.
1 hr 15 mins

Broil

Salmon with Thai Rice Salad Recipe

1
2
3
4
5
This scrumptious broiled salmon is served over a spicy Thai rice salad that's packed with crunchy cucumbers and carrots, for a belly-filling healthy meal!
30 mins

Broil

Asian Salmon with Mixed Vegetables Recipe

1
2
3
4
5
Prepare a quick dinner with this flaky and soft Asian salmon! It's coated in a tangy and savory hoisin glaze, broiled, then served with tender veggies.
25 mins
Comments

Leave a comment

Replying to