Last Updated on September 30, 2024
Looking for a nutritious yet delicious meal that’s quick to whip up? This Salmon Grain Bowl combines the wholesome goodness of farro and Israeli couscous with perfectly seared ButcherBox salmon. Topped with marinated Mediterranean-style veggies and finished with crumbled feta and fresh herbs, this dish is an effortless way to enjoy a well-rounded, flavor-packed meal. Serve it up for lunch, dinner, or whenever you’re craving a hearty, healthy bowl that’s sure to satisfy!
Salmon Grain Bowl
This vibrant Salmon Grain Bowl features perfectly pan-seared salmon over a bed of farro and Israeli couscous, topped with marinated vegetables like tomatoes, cucumbers, and olives. The dish is finished with crumbled feta, fresh herbs, and a squeeze of lemon, making it a fresh, healthy, and satisfying meal.
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Servings: 4
Ingredients
- 2 portions ButcherBox Farm-Raised Salmon
- ½ cup Israeli couscous
- ¼ cup farro
- 2 tablespoons olive oil
- ½ pint cherry tomatoes halved
- ¼ cup Kalamata olives pitted
- ¼ cup red onion finely diced
- ½ cup cucumber finely diced
- 1 tablespoon grapeseed vegetable or your favorite high heat oil
- ¼ cup feta
- ¼ bunch parsley chopped
- ¼ bunch mint
- 1 lemon cut into wedges
- To taste kosher salt
- To taste cracked black pepper
Instructions
- Take your salmon out of the fridge, remove from the packaging, and pat dry with paper towels. Transfer the salmon to a plate and allow it to sit on the counter to temper. This will allow the salmon to cook evenly.
- Fill a medium pot with water, lightly season with salt, and bring to a boil.
- Once boiling, add the farro to the water, turn the heat to a simmer, and simmer for 20-25 minutes. Once the farro has cooked, drain the farro with a mesh strainer, drizzle with olive oil, and reserve.
- Place 1 cup of water into a small pot, season with a pinch of salt, and bring to a boil over high heat.
- Add the Israeli couscous to the pot along with 1 teaspoon of olive oil. Stir, turn the heat down to low heat, and cover.
- Cook the couscous on low heat for 10-15 minutes or until it absorbs all the water.
- While the grains are cooking, prepare the vegetables. Place the tomatoes, olives, red onion, and cucumber into a mixing bowl. Season the vegetables with a pinch of salt and pepper, a drizzle of olive oil, and a squeeze of lemon. Mix everything together and allow it to marinate while you finish the dish.
- Heat a saute pan over medium high heat.
- Add the grapeseed oil to the pan and continue heating until the oil is very hot and shimmering.
- Season the salmon fillets on all sides with salt and pepper. Add the salmon to the hot pan and then turn the heat down to medium.
- Continue to cook the salmon until the first side is deeply browned and delicious looking, about 3-4 minutes. Flip the salmon and continue cooking for another 1-2 minutes or until the internal temperature reads 135F.
- For each plate put down a nice layer of grains topped with the marinated vegetables. Crumble feta on top and sprinkle with chopped parsley and torn mint leaves. Place the beautifully cooked salmon on top and serve with a lemon wedge on the side.
- Dig in and enjoy the incredible flavor and texture of our farm-raised salmon!
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