By ChinRes 
Through the use of this miso-glazed salmon and scorched scallion farro bowl, you may transform your Monday night supper into a grain bowl that is served on Tuesday afternoon. Miso is a fundamental ingredient in Japanese cuisine that is manufactured from fermented soybeans. It is the most powerful pantry ingredient there is.
Not only can it enhance the taste of roasted vegetables or baked products, but it also may pair well with heavy fish such as salmon or cod. Its notes are toasted, intensely savory, and somewhat sweet, and they complement each other very well. Salmon is always in need of a companion, and in this particular instance, we decided to go with our current infatuation, which is farro.
The grains, which are thick and chewy, have a texture that is more intriguing than that of rice or quinoa, immediately adding an additional layer of enjoyment to your meal.
The charred scallion vinaigrette is a very close second to the miso glaze when it comes to taste, but the miso glaze is the primary attraction here. Using a hot broiler to make charred onions is a fantastic way to make use of the appliance. In the process of cooking alongside the salmon that has been marinated, they acquire a blistered outer layer that contributes a delicate crispiness.
Additionally, they lose the harsh onion-y flavor in favor of more mild and somewhat sweet overtones. After being chopped and combined with rice wine vinegar and oil, they provide a simple yet flavorful dressing that you will find yourself returning to again and time again time and time again.
Have you attempted to make this? Let us know how it turned out by leaving a comment below!
Ingredients
- 1 (1″) piece ginger, peeled, grated
- 3 Tbsp. white miso paste
- 4 Tbsp. unseasoned rice vinegar, divided
- 3 Tbsp. plus 1 tsp. light brown sugar, divided
- 2 pinches of crushed red pepper flakes, divided
- 1 Tbsp. reduced-sodium soy sauce
- 1 tsp. toasted sesame oil
- 1 c. uncooked farro, rinsed, drained
- 3 scallions
- 5 Tbsp. neutral oil, divided
- 3 cloves garlic, grated or finely chopped, divided
- 4 (6-oz.) fillets salmon
- Kosher salt
- 2 c. shredded red cabbage
- 2 Tbsp. chopped fresh cilantro leaves, plus more for serving
- 1 Persian cucumber, thinly sliced lengthwise
- 1 medium carrot, thinly sliced lengthwise
Directions
Step 1
To make a smooth paste, combine ginger, miso, soy sauce, sesame oil, two cloves of grated garlic, two teaspoons of vinegar, three tablespoons of brown sugar, and a sprinkle of ground black pepper in a small bowl and whisk until creamy. While the salmon is drying, season it with salt on both sides.
To coat the salmon, spoon the miso mixture over it and spread it out. Place in the refrigerator, uncovered, for at least half an hour and up to an hour.
Step 2
In the meanwhile, combine the cabbage with the remaining one teaspoon of brown sugar and half a teaspoon of salt in a medium bowl. Set the mixture aside until it is ready to be used.
Step 3
Add one teaspoon of salt to a medium-sized saucepan that has been filled halfway with water. Put the farro in the pot and bring it to a boil over high heat. Turn the heat down to low and simmer the farro, tossing it regularly, for twenty to twenty-five minutes, or until it is soft but still somewhat chewy. Drain, then put back into the saucepan. When you are ready to use it, cover it and put it away.
Step 4
Activate the broiler and position a rack in the top third of the oven. After lining a big sheet tray with foil, place a wire rack on top of the foil-lined tray. Salt should be added after the scallions have been arranged on the rack and drizzled with one tablespoon of neutral oil. Once the bulk of the marinade has been removed from the salmon, place it on the rack next to the scallions.
Step 5
The salmon and scallions should be broiling for ten to twelve minutes, with constant monitoring, until the salmon is fully cooked and the flesh can be easily flaked apart with a fork, and the scallions have become scorched. Allow to moderately cool.
Step 6
The scallions should be transferred to a chopping board. Chop the scallions very finely and then move them to a medium bowl. After adding the cilantro and the remaining one clove of grated garlic, whisking the mixture together, add four teaspoons of neutral oil, two tablespoons of vinegar, and a sprinkle of red pepper, and then season with salt.
In a saucepan, mix the farro with two tablespoons of scallion dressing and stir until everything is incorporated.
Step 7
Mix the leftover scallion dressing with the cucumbers and carrots that have been added to the dish containing the cabbage. You may serve the farro in bowls or on plates. Salmon and cabbage salad should be placed on top.