Refreshing. Filling. Eating this dish makes me feel like I have my life together and can accomplish everything on my to-do list. Similar to that feeling of eating avocado toast with a cappuccino at a coffee shop during the week. You know that feeling.
Servings: 2 Bowls
1/2 cup uncooked farro, 1 cup cooked
1 tablespoons oil
2 – 8 oz. salmon filets dusted with blackening spice*
2 cups field greens, loosely packed
2 cups shredded red cabbage, loosely packed
1 avocado, sliced and separated
2 lime wedges for serving
2 tsp paprika
1 tsp oregano
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne powder
1 cup diced pineapple
1/4 cup diced red onion
1/4 cup chopped cilantro
1 small jalapeño, finely chopped (optional)
Juice and zest of 1 lime
1/4 tsp salt
- Prepare the blackening seasoning by combining all ingredients in a small bowl. Dust the salmon filets with this seasoning on all sides and set aside.
- Prepare the pineapple salsa by adding all the ingredients in small bowl. Set aside until ready to use.
- Prepare farro according to the package instructions. Drain and set aside until ready to use.
- In a nonstick pan over medium heat, heat the oil. Add the dusted salmon and cook for 4 minutes, undisturbed. Flip and cook on the other side for 3 minutes, or until salmon is cooked through.
- If the farro is not drained completely at this point, add to the nonstick pan that the salmon was cooked in to get out all of the moisture.
- Divide farro, salmon, field greens, and red cabbage among bowls. Top with avocado, pineapple salsa, and lime wedges.