Soy Ginger Salmon with Farro and Asian Vegetables

This Asian-inspired salmon and farro medley combines tender shiitake mushrooms, crisp snap peas, fresh ginger and garlic, and a savory blend of sauces for a satisfying weeknight dinner. It’s packed with protein and omega-3s, full of bright, layered flavors, and can be on the table in about 30–40 minutes.

Asian Farro Medley with Salmon

My family loves salmon. Some favorite preparations include honey-teriyaki styles, garlic-dijon herb treatments, and simple broiled fillets with rosemary. This particular recipe pairs pan-seared salmon with a flavorful farro and vegetable medley for a balanced plate: whole grains, vegetables, and a lean protein all in one bowl.

What is Farro?

Farro is an ancient wheat grain with a pleasant, nutty chew that works well as a base in grain salads, bowls, and hot side dishes. The pearled variety cooks faster—about 15–20 minutes—and is a convenient substitute when you want the texture of whole grain without the long simmer time. If you don’t have farro on hand, cooked brown rice or barley make good alternatives. When cooking farro, use a 3:1 water-to-grain ratio, bring to a boil, then simmer covered until tender; drain any excess water.

Ingredients

• 1 tbsp honey
• Juice of 1 1/2 lemons (use half the juice for the salmon marinade and the rest for the vegetables)
• 1/2 tsp garlic powder
• 3 tbsp reduced-sodium soy sauce, divided
• 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 (or another chili paste to taste)
• 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

1. In a small bowl, whisk together the honey, juice of half a lemon, garlic powder, and 1 tablespoon of soy sauce to make the salmon marinade.
2. Add the salmon to the marinade, turning to coat. Refrigerate for up to 30 minutes, turning once after 15 minutes. Reserve the remaining marinade for later.
3. Prepare the farro: combine the farro with 3 cups of water in a saucepan. Bring to a boil, cover, then lower the heat and simmer for 15–20 minutes or according to package directions until the farro is tender. Drain any excess water and set the farro aside.
4. While the farro is cooking or draining, heat a large nonstick skillet over medium heat. Add the remaining 2 tablespoons soy sauce, the oyster sauce, the rest of the lemon juice, crushed garlic, and the sambal chili paste, stirring to combine.
5. Add the sliced shiitake mushrooms, minced ginger, snap peas, and 1/4 cup of the sliced scallions. Sauté on medium heat for about 5 minutes, until the vegetables are tender-crisp and the mushrooms are softened.
6. Stir the cooked farro into the vegetable mixture and toss to coat, warming through. Adjust seasoning with a splash of soy sauce or lemon juice if desired.
7. Meanwhile, heat a clean nonstick skillet over medium heat and lightly spray or brush with oil. Remove the salmon from the marinade but keep the marinade for the pan sauce. Sear the salmon fillets about 2 minutes per side, then pour in the reserved marinade, cover, and reduce the heat to low for about 5 minutes until the salmon is cooked through and glazed.
8. To serve, mound the vegetable-farro medley on plates or a serving dish, top with a salmon fillet, and garnish with the remaining sliced scallions and black sesame seeds.

Tips and Variations

For a milder dish, reduce the amount of sambal. If you prefer oven-cooked salmon, roast fillets at 400°F (200°C) for 10–12 minutes after marinating. Swap shiitake mushrooms for cremini or button mushrooms if needed, and use green beans or snow peas in place of snap peas. Leftovers store well in the refrigerator for 2–3 days and make a great lunch when reheated gently.

Nutrition

Per serving: Calories 403; Carbohydrates 55 g; Protein 30 g; Fat 8 g; Saturated Fat 1.1 g; Cholesterol 55 mg; Sodium 701 mg; Fiber 7 g; Sugar 8 g.