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grapefruit and avocado salmon bowl

grapefruit and avocado salmon bowl
[category] Main Course, Salad
[published] May 28, 2024
[PREP] 15 minutes
[COOK] 15 minutes
[TOTAL] 30 minutes
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Ingredients

bowl

  • 1 cup farro uncooked
  • 4 cups arugula
  • 1 lb salmon
  • 1 small shallot or 1/4 red onion
  • 1 grapefruit
  • 1 avocado
  • 1/4 cup parmesan
  • 1/4 cup pistachios

honey mustard dressing

  • 1/4 cup olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 300F.
  2. Then cook the farro according to package instructions.
  3. Now prep the dressing. Add all the ingredients to a bowl or jar: olive oil, white balsamic vinegar, honey, dijon mustard, and salt. Whisk until the dressing is well combined.
  4. Pat the salmon dry then place on a baking sheet. Pour about 1 tsp of the dressing/marinade on each side of the salmon. Add an extra pinch of salt on the salmon then transfer to the oven for 10-15 minutes, until just cooked through.
  5. While the salmon is cooking, prep the other ingredients. Thinly slice the shallots then transfer to a bowl with ice and cold water for 10 minutes (this makes the shallots more mild in taste). Then transfer to a paper towel to dry.
  6. Cut the avocado into thin slices. Supreme the grapefruit: cut the top and bottom off, then carefully cut off the rest of the peel, then cut the grapefruit out of the pith, so you have just grapefruit slices (alternatively, you can peel the grapefruit then peel off all the pith).
  7. To assemble, add the farro, arugula, and shallots to a bowl. Add the remaining dressing and toss well to combine. Add the pistachios and parmesan and lightly toss. Divide the salmon between two bowls then top with the farro salad, then with grapefruit and avocado slices. Enjoy!