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Home » Recipes » Asian Fusion Recipes

Bok Choy Farro Salad + Salmon

Published: Mar 23, 2016 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

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Spring has sprung.  IMG_9070

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You can email this post to yourself (or anyone else!), so you can come back to it later!

It's one of my fav things about my birthday, being born on the first day of spring.  Or the second day, however you look at it.  Our "spring" has already been kind of weird, we had an 85 degree day last week and temps in the 30s the past few nights, and Beck just has no clue how to dress for this weather and I keep telling her layers, but do kids ever listen?  IMG_9074

Nope, they don't.  

This salad, though is great for all temperatures.  It's super easy because you only cook the farro and the salmon, and the dressing reminds you of Asian Chicken Salad but less sweet and less middle school, and raw bok choy needs to become a thing in your life RIGHT this instant.  It's like a crunchier, more watery cabbage, in a good way because sometimes raw cabbage can be a little bit raw, amirite?  

Plus, seared salmon.  Buttery and healthy and sexy.  

For the salad dressing, you'll need garlic, rice vinegar, sesame oil, honey, and soy sauce.  Then we'll have some farro, bok choy, cucumber, sunflower seeds, cilantro, and green onion for the salad.  Then THAT gets topped with salmon.  Maybe some lime wedges for serving.  Easy stuff!  IMG_9043

First, cook the farro to the package directions (the 10-minute stuff from Trader Joe's is my JAM), and make the salad dressing in the bottom of a big salad bowl.  Grated garlic, soy sauce, honey, vinegar, sesame oil.  Whisk.  Taste.  Adjust to your preference, and set aside!IMG_9044

Then, start the salmon.  Here's my favorite way to cook it.  Put the salmon skin-side down in a cold cast iron skillet (or whatever kind of skillet you like).  Turn the heat to medium-high and let the salmon very slowly start to cook from the bottom.  This renders the fat in the skin and gets the skin super duper crispy.  IMG_9045

When the edges of the salmon become opaque (you can tell that they're cooking), flip the salmon.  Let it sear for 2 minutes or so on the top, flip it BACK to the skin side, and eat!  It should be medium and flaky and perfect.  We cook salmon like this all the time and it's our favorite method.  IMG_9049

While the salmon is working, prep your salad veggies.  Cilantro leaves, sliced cucumber, lime wedges, sliced bok choy and scallions.  GREEN FOOD FTW.  IMG_9047

Now, when the farro is done toss it with the dressing while it's still warm to absorb some of that great flavor.  IMG_9053

Then, add the salad veggies and the sunflower seeds to the farro and toss the salad together.  IMG_9054

Serve with the salmon and lime wedges.  IMG_9056

PS while I was photographing this this was my view.  IMG_9050

THIS SALAD, guys.  IMG_9058The dressing is really great, and while farro and sunflower seeds are necessarily traditional Asian ingredients, they add great nuttiness and texture that go perfectly here.  

IMG_9057

Happy spring, you deserve it.  IMG_9068

Recipe

Bok Choy Farro Salad + Salmon

Lindsay Howerton-Hastings
No ratings yet
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Prep Time 15 minutes mins
Cook Time 15 minutes mins

Ingredients
  

  • ½ cup quick-cooking farro cooked to package directions and cooled slightly
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic grated
  • ⅔ pounds salmon filet skin-on, cut into 2 pieces
  • salt to taste
  • 4 heads baby bok choy
  • ½ cup sliced cucumber
  • 1 scallion thinly sliced
  • ¼ cup fresh cilantro leaves
  • 2 tablespoons salted sunflower seeds
  • lime wedges for serving

Instructions
 

  • For the dressing, whisk together the honey, vinegar, soy sauce, sesame oil, and garlic in the bottom of a large bowl. Taste, and adjust the seasoning to your preference.
  • Place the salmon skin-side down in a cold oiled cast iron skillet. Turn the heat to medium-high and sprinkle the salmon with salt. Let the salmon cook for about 10 minutes until the edges become opaque and the skin is crispy, then flip the salmon and sear for 2 minutes on the second side for medium-rare salmon.
  • Add the cooked farro to the prepared dressing and toss for one minute. Add the salad veggies and the sunflower seeds and toss with the farro mixture.
  • Serve the salad topped with a piece of salmon and a lime wedge.
  • Enjoy!

Nutrition

Serving: 2g
Tried this recipe?Let me know how it was!

 

 

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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