Asian Farro Medley with Salmon

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This delicious, Asian inspired salmon and farro dish is made with shiitake mushrooms, snap peas, ginger, garlic and spices. An easy recipe ready in about 30 minutes.

Asian Farro Medley with Salmon is made with shiitake mushrooms, snap peas, ginger, garlic and spices. Not only is this dish absolutely delicious, it's also high in protein, omega-3's and is ready in about 30 minutes.Asian Farro Medley with Salmon

My family loves salmon, some of our favorites are Honey Teriyaki Salmon with Cauliflower Rice, Grilled Garlic Dijon Herb Salmon, and Broiled Salmon with Rosemary.

Asian Farro Medley with Salmon is made with shiitake mushrooms, snap peas, ginger, garlic and spices. Not only is this dish absolutely delicious, it's also high in protein, omega-3's and is ready in about 30 minutes.

What is Farro?

Farro is a wonderful ancient grain with a nutty texture that is usually found in health food stores. I buy the pearled variety which takes only about 20 minutes to make, and I actually prefer it over brown rice, especially since it’s ready so quick. If you can’t find farro, you can use brown rice or barley in it’s place.

Asian Farro Medley with Salmon is made with shiitake mushrooms, snap peas, ginger, garlic and spices. Not only is this dish absolutely delicious, it's also high in protein, omega-3's and is ready in about 30 minutes.
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Asian Farro Medley with Salmon

403 Cals 30 Protein 55 Carbs 8 Fats
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Dinner
CUISINE: Chinese, Japanese
Asian Farro Medley with Salmon is made with shiitake mushrooms, snap peas, ginger, garlic and spices. Not only is this dish absolutely delicious, it's also high in protein, omega-3's and is ready in about 30 minutes.

Ingredients

  • 1 tbsp honey
  • 1 1/2 lemons, juice of
  • 1/2 tsp garlic powder
  • 3 tbsp soy sauce, reduced sodium
  • 14 oz wild salmon fillets, cut into 4 pieces
  • 1 cup pearled farro
  • 1 tbsp oyster sauce
  • 1 clove crushed garlic
  • 1 tbsp sambal chili paste
  • 7 oz sliced shiitake mushrooms
  • 1 tbsp fresh ginger, finely minced
  • 1 cup snap peas
  • 1/2 cup sliced scallions, divided
  • 1 tbsp black sesame seeds

Instructions

  • Mix honey, juice of half a lemon, garlic powder, and 1 tbsp of the soy sauce in bowl.
  • Add salmon to marinade and set aside in refrigerator up to 30 minutes turning once after 15 minutes; reserve the marinade.
  • To prepare the farro – add farro with 3 cups of water to sauce pan. Boil on medium high, covered. Lower heat to medium low and allow to cook for 15 to 20 minutes, or according to directions on package. If any water is left, drain and set aside.
  • While the farro is draining, in a large non-stick skillet, add te remaining ingredients: 2 tbsp soy sauce, oyster sauce, remaining lemon juice, crushed garlic, and Sambal Chili Paste.
  • Add mushrooms, ginger, snap peas, 1/4 cup scallions and cook on medium heat for 5 minutes.
  • Add the farro and toss with the vegetables.
  • Meanwhile, heat a nonstick skillet on medium heat sprayed lightly with cooking spray, remove salmon from marinade but do not discard, cook salmon 2 minutes on each side then add the marinade, cover and cook on low heat 5 minutes.
  • Serve the vegetables and farro in a dish and top with salmon, remaining scallions and sesame seeds.

Nutrition

Serving: 11/3 cups + 1 salmon fillet, Calories: 403kcal, Carbohydrates: 55g, Protein: 30g, Fat: 8g, Saturated Fat: 1.1g, Cholesterol: 55mg, Sodium: 701mg, Fiber: 7g, Sugar: 8g
WW Points Plus: 10
Keywords: asian salmon, asian salmon recipe, dinner recipes with salmon, salmon and farro, salmon farro recipe

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37 comments

  1. This was outstanding! I had some farro to use up and wasn’t sure what to do with it, so did a search on this site and found this recipe. Read the other reviews and comments first and was glad I did. Used 2 tbsp lemon juice total, half the ginger, and a splash more soy sauce. Turned out perfectly. Amazing flavour.

  2. This is a rare misfire from Skinnytaste. I love all your recipes. But this one is too salty and I think the salmon would be better treated if it weren’t pan fried.

  3. Tips:
    – I agree with the other commenters to use a cup of lemon juice instead. I had small lemons but juice of one whole lemon in the farro made it too tart. I ended up cooking and adding more farro resulting in more carbs 🙁 to absorb it.
    – Do 2 TSPs instead of 1 TBSP of fresh minced ginger if you have some delicate taste buds.
    – Add a little fish sauce to taste for some umami — it just makes it taste more authentically Asian.
    – Add more sambal for heat if you like it a little spicy.

    With these tweaks, I’d make it again!

    And thank you Gina for these weekly meal plans – I am on my first week and it’s been fun.

  4. I liked this so much! Initially I thought it wouldn’t have enough liquid/soy sauce etc when I first put it in the pan to sauté the veggies, but it was so so good! I loved the idea of a different Asian dish!!

  5. I followed the recipe exactly but the farro/veggie mixture was WAY too lemony. Almost couldn’t eat it. Maybe my lemons were too big? I would use only 1 lemon next time instead of 1 1/2.

  6. Tasty recipe, but non-stick spray absolutely did NOT work for me. I ended up with charred, stuck-on salmon bits that weren’t appetizing in the least.

  7. Great recipe! Cascadian farms has a frozen veggie mix with Farro, broccoli, carrots and chickpeas so I used that to save time and just added the seasonings and it worked great!

  8. I’ve made this dish twice now. I’m not a huge fan of spicy, but the Asian Farro Medley with Salmon is not as spicy as one would think from the addition of chili paste. Everything about this dish is wonderful. First, it takes very little prep time and cook time to make. Second, and maybe most important is how delicious it is! My daughter kept raving about it, and she is usually hard to please because I cook so much and it has become sort of the norm for there to always be something new to try at the dinner table, Not only did she tell me four times how much she loved it, but she also ate the leftovers for lunch the next day. I have moved this recipe to the “Hall of Fame” section in my 3-ring binder and will be making it frequently.

  9. Omg. This was delicious!  And no oil. Everyone in the family loved it and even my daughter who is so not into salmon said it was the best she’s had thus far. The flavors all came together great. Highly recommend!!

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  11. When do you remove the skin from the salmon?

  12. Is farro gluten free?

  13. Quick and easy recipe – enjoyed this one.