Salmon Bowl with Farro, Black Beans and Tahini Dressing (original) (raw)

Presenting the most delicious way to glow from the inside out (thanks to all the omega-3s in the salmon). This salmon bowl with farro and black beans is not only bursting with nutrients but also hearty and satisfying. And once you try the turmeric-tahini dressing, you’ll never go back to plain old vinaigrette again.

10 min

40 min

1 serving

Ingredients

Zest and juice of 1 lemon

½ teaspoon turmeric, divided

6 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

1½ teaspoons smoked paprika

2 scallions, thinly sliced

¼ Fresno chile, thinly sliced

Directions

1. In a small bowl, whisk together the tahini, lemon zest, lemon juice, ¼ teaspoon of the turmeric and the garlic powder. Gradually add 3 tablespoons of the olive oil and whisk until the dressing is thick and well emulsified. Season with salt and pepper.

2. Bring the farro and 1 cup water to a simmer in a small pot over medium heat. Reduce the heat to low and simmer until the farro is very tender, 20 to 25 minutes. Set aside.

3. Combine the beans, 1 tablespoon of the olive oil and the cumin in a small bowl. Set aside.

4. Season the salmon with the smoked paprika, coriander, remaining ¼ teaspoon turmeric, salt and pepper. Heat the remaining 2 tablespoons olive oil in a medium-size nonstick skillet over medium heat. Add the salmon and cook, undisturbed, until browned on one side and just opaque in the center, about 5 minutes.

5. Place the lettuce leaves in the base of your serving bowl. Top with the farro, black beans and salmon. Garnish with the avocado, scallions and sliced chile; drizzle with the dressing.

Nutrition Facts

1,732 calories
137g fat
81g carbs
59g protein
7g sugars

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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