Description
Black beans, avocado, and arugula round out this hearty grain bowl.
Ingredients
- 4 cups water
- 1 cup uncooked pearled farro
- 2 teaspoons kosher salt, divided
- 1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons ground cumin, divided
- 1 teaspoon ground coriander, divided
- 1 1/2 pounds skin-on salmon fillet (1- to 1 1/2-inch thick), cut into 4 even pieces
- 1/4 cup fresh lime juice (from 2 limes)
- 2 tablespoons whole-grain mustard
- 1 1/2 tablespoons honey
- 1 teaspoon finely chopped garlic
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups baby arugula (about 2 ounces)
- 2 ripe avocados, sliced
- 1/4 cup roasted salted pumpkin seeds
- lime wedges
Directions
- Preheat oven to 425°F. Bring water, farro, and 1 teaspoon salt to a boil in a medium saucepan over medium-high. Reduce heat to medium, and simmer until farro is tender, about 20 minutes; drain and transfer to a medium bowl.
- While farro cooks, line a large rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon oil. Stir together chili powder, 1 tablespoon oil, and 1/2 teaspoon each cumin, coriander, and salt in a small bowl; rub mixture all over salmon fillets. Place salmon, skin sides down, on prepared baking sheet. Bake until salmon just starts to flake, 8 to 10 minutes for 1-inch-thick wild salmon, or about 15 minutes for 1 1/2-inch-thick farmed Atlantic salmon.
- While salmon cooks, whisk together lime juice, mustard, honey, 1/2 cup oil, and remaining 1/2 teaspoon salt in a small bowl. Drizzle 2 tablespoons dressing over warm farro; toss to coat.
- Heat remaining 1 tablespoon oil in a medium saucepan over medium. Add garlic and remaining 1 teaspoon cumin and 1/2 teaspoon coriander; cook, stirring constantly, until fragrant, about 1 minute. Add black beans; cook, stirring constantly, until warmed through and coated with spices, about 2 minutes. Remove from heat.
- To assemble bowls, remove and discard salmon skin; flake salmon into bite-size pieces. Divide farro evenly among 4 bowls (about 2/3 cup each). Top each bowl with evenly divided salmon (about 3/4 cup), black beans (about 1/3 cup), arugula (about 1/2 cup), avocado (about 1/2 cup), and pepitas (1 tablespoon). Drizzle evenly with remaining dressing (about 3 tablespoons per bowl). Serve immediately with lime wedges.
