Salmon-Farro Bowls
Ingredients
- 2 shallots, thinly sliced
- 1 Tbsp olive oil
- 1 cup quick-cooking farro
- 3 cups water
- 1 (12-oz) pkg frozen chopped kale, thawed and drained
- ½ cup dried cherries, chopped (or use dried cranberries)
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 6 (6-oz) salmon fillets
- 1 Tbsp maple syrup
- ¾ cup crumbled feta cheese
Instructions
- Preheat broiler. Cook shallots in hot oil in a Dutch oven over medium-high heat 2 minutes or until browned and tender.
- Stir in farro and water; bring to a boil, reduce heat, and simmer 10 to 15 minutes or until farro is chewy, stirring in kale during last 3 minutes of cooking. Drain, if needed. Stir in cherries and ¼ tsp each salt and pepper.
- Meanwhile, place fish on a foil-lined rimmed baking sheet. Drizzle syrup over fish, and sprinkle with ¼ tsp each salt and pepper. Broil 5 to 6 minutes or until fish flakes with a fork.
- Divide farro mixture and fish among 6 bowls. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
429
|
429
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 43 | 43 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 476 | 476 |
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