In this farro and salmon recipe, salmon is poached in a miso-infused broth with bites of tender asparagus and sautéed leeks. If you use farro that's labeled “pearled,” a faster-cooking farro, to make this recipe, start with a full cup of grains and reduce the cooking time to 15 minutes. To clean the leeks, trim off the green tops and white roots and split lengthwise. Place in a large bowl of water and swish around to release any sand or soil. Repeat until no grit remains. Source: EatingWell Magazine, March/April 2014

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Ingredients

Directions

  • Combine water and farro in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until tender and chewy, about 30 minutes. Drain.

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  • About 15 minutes after you start the farro, heat oil in a large saucepan over medium heat. Add leeks and cook, stirring often, until beginning to soften, about 2 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is bright green, about 2 minutes. Add broth and miso; increase heat to high and bring to a boil. Reduce heat to medium and gently stir in salmon. Simmer for 3 minutes. Remove from heat and stir in basil and pepper.

  • Divide the farro among 4 deep bowls and top with the salmon stew.

Tips

Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Nutrition Facts

407 calories; 10.8 g total fat; 2 g saturated fat; 66 mg cholesterol; 432 mg sodium. 847 mg potassium; 40.4 g carbohydrates; 4.9 g fiber; 4 g sugar; 37.2 g protein; 1613 IU vitamin a iu; 12 mg vitamin c; 129 mcg folate; 125 mg calcium; 3 mg iron; 65 mg magnesium;

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