Salmon Bowls with Carrot Miso Dressing


Salmon Bowls with Carrot Miso Dressing


  • 3 Tbsp. finely shredded fresh carrot
  • 3 Tbsp. white miso paste
  • 1 Tbsp. sesame seeds, toasted, plus extra for garnish
  • 4 tsp. rice vinegar
  • 1½ tsp. grated fresh ginger
  • ¾ tsp. toasted sesame oil
  • ¾ tsp. honey
  • 5 Tbsp. vegetable oil
  • ¼ cup water
  • 1½ cups uncooked farro
  • 1 Tbsp. vegetable oil
  • 4 4-5 ounces center cut salmon filets, skinned
  • ¼ tsp. kosher salt
  • 4 cups baby spinach
  • ½ cup thinly sliced radishes
  • ½ cup thinly shaved seedless cucumber into ribbons


  1. In a small bowl, whisk together carrot, miso, sesame seeds, vinegar, ginger, sesame oil and honey. Gradually whisk in 5 tablespoons vegetable oil, followed by the water. Set aside.
  2. For farro: Bring a large saucepan of salted water to a boil. Cook farro according to package instructions or until tender. Drain and keep warm.
  3. Heat an extra-large nonstick skillet over medium-high heat. Add remaining 1 tablespoon vegetable oil; swirl to coat pan.
  4. Sprinkle salmon with salt. When pan is very hot but not smoking, add fillets, top sides down. Cook 4 to 6 minutes per 1/2-inch thickness of fish or until fillets flake when tested with a fork, turning once.
  5. Divide farro among bowls or plates. Top each portion with salmon, spinach, radishes and cucumber ribbons in sections.
  6. Whisk dressing and serve on the side of the bowl. Garnish with toasted sesame seeds, if desired.


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