- 1 cup uncooked farro, rinsed
- 1 cup chopped broccoli
- 1 cup chopped red onion
- 1 cup chopped sweet red pepper
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon lemon juice, more to taste
- ½ tablespoon fresh thyme leaves
- 1 garlic clove, grated
- ¼ teaspoon Dijon mustard
- ½ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ½ cup chopped parsley
- pinch of red pepper flakes, optional
Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.
While the farro cooks, add the broccoli, red onion, and red pepper to a nonstick skillet and sauté lightly - add a splash of extra-virgin olive oil to the pot if necessary.
Drain the farro, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.
Mix the extra-virgin olive oil, lemon juice, thyme, garlic, mustard, salt, and pepper in the bottom of a large mixing bowl.
Add the farro and sautéed vegetables and toss. Stir in the parsley and red pepper flakes, if using.
For the seared salmon:
- 2 salmon filets
- ½ tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- ½ cup Thai chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 2 teaspoons Furikake or similar crunchy seasoning - everything bagel seasoning will also work
While the farro cooks & cools, sear the salmon in the same skillet you sautéed the vegetables in, using the olive oil to coat the pan. While it sears, mix the garlic, ginger, Thai chili sauce, soy sauce, lime just, and fish sauce together to make a thick sauce. When the salmon has been seared on both sides, brush both filets generously with the sauce and turn the heat off on the stove, leaving the fish in the pan on the burner. Sprinkle each filet generously with the Furikake or other crunchy seasoning. Keep warm.
For the Bang Bang sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet Thai chili sauce
- 1 tablespoon Sriracha sauce
- 1 teaspoon rice vinegar
At any point during the cooking process or up to 2 days prior to making this dish, mix all of the sauce ingredients together.
When it is time to assemble your bowls, spoon a generous helping of the farro mix into the bottom of two large bowls and nestle a salmon filet onto each portion of farro. Drizzle each salmon filet with the sauce and serve immediately.
- Yields: 2 servings
- Preparation Time: 30-60 minutes, depending on what kind of farro you make