Active Time:25 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:30 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupswater1cuppearled farro5tablespoonsextra-virgin olive oil, divided3tablespoonslemon juice1tablespoonchopped fresh dill, plus more for garnish1tablespoonchopped fresh parsley, plus more for garnish½teaspoonsalt, divided½teaspoonground pepper, divided4cupschopped red cabbage2cupsmatchstick carrots1 ¼poundsskin-on wild salmon, cut into 4 pieces1teaspoonground cumin1teaspoonground coriander1mediumEnglish cucumber, chopped¼cupcrumbled feta cheese
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswater
1cuppearled farro
5tablespoonsextra-virgin olive oil, divided
3tablespoonslemon juice
1tablespoonchopped fresh dill, plus more for garnish
1tablespoonchopped fresh parsley, plus more for garnish
½teaspoonsalt, divided
½teaspoonground pepper, divided
4cupschopped red cabbage
2cupsmatchstick carrots
1 ¼poundsskin-on wild salmon, cut into 4 pieces
1teaspoonground cumin
1teaspoonground coriander
1mediumEnglish cucumber, chopped
¼cupcrumbled feta cheese
DirectionsCombine water and farro in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cook, covered, until tender, about 18 minutes. Remove from heat and drain any excess water. Cover to keep warm.Whisk 4 tablespoons oil, lemon juice, dill, parsley and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer 4 tablespoons of the dressing to a small bowl and set aside. Add cabbage and carrots to the remaining dressing in the medium bowl; toss to combine.Pat salmon dry and sprinkle both sides with cumin and coriander. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the salmon, skin-side up; cook until well browned, 3 to 4 minutes. Flip and continue cooking until the fish flakes easily, 2 to 3 minutes. Transfer to a plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper.Divide the farro among 4 bowls and top with the cabbage mixture, cucumber, feta and the salmon. Drizzle with the reserved dressing. Garnish with additional dill and/or parsley, if desired.Crystal HughesOriginally appeared: EatingWell.com, July 2022
Directions
Combine water and farro in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cook, covered, until tender, about 18 minutes. Remove from heat and drain any excess water. Cover to keep warm.Whisk 4 tablespoons oil, lemon juice, dill, parsley and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer 4 tablespoons of the dressing to a small bowl and set aside. Add cabbage and carrots to the remaining dressing in the medium bowl; toss to combine.Pat salmon dry and sprinkle both sides with cumin and coriander. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the salmon, skin-side up; cook until well browned, 3 to 4 minutes. Flip and continue cooking until the fish flakes easily, 2 to 3 minutes. Transfer to a plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper.Divide the farro among 4 bowls and top with the cabbage mixture, cucumber, feta and the salmon. Drizzle with the reserved dressing. Garnish with additional dill and/or parsley, if desired.Crystal Hughes
Combine water and farro in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cook, covered, until tender, about 18 minutes. Remove from heat and drain any excess water. Cover to keep warm.
Whisk 4 tablespoons oil, lemon juice, dill, parsley and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer 4 tablespoons of the dressing to a small bowl and set aside. Add cabbage and carrots to the remaining dressing in the medium bowl; toss to combine.
Pat salmon dry and sprinkle both sides with cumin and coriander. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the salmon, skin-side up; cook until well browned, 3 to 4 minutes. Flip and continue cooking until the fish flakes easily, 2 to 3 minutes. Transfer to a plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
Divide the farro among 4 bowls and top with the cabbage mixture, cucumber, feta and the salmon. Drizzle with the reserved dressing. Garnish with additional dill and/or parsley, if desired.
Crystal Hughes
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)572Calories28gFat42gCarbs40gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
