Salmon Bowl w/Farro, Black Beans and Tahini Dressing

By stancec44

Presenting the most delicious way to glow from the inside out (thanks to all the omega-3s in the salmon). This salmon bowl with farro and black beans is not only bursting with nutrients but also hearty and satisfying. And once you try the turmeric-tahini dressing, you’ll never go back to plain old vinaigrette again.

Ingredients

• 2 tablespoons tahini
• Zest and juice of 1 lemon
• 1/2 teaspoon turmeric, divided
• 1/4 teaspoon garlic powder
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/4 cup farro
• 1/2 cup cooked black beans
• 1/2 teaspoon cumin
• 6 ounces salmon
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon coriander
• 4 Boston lettuce leaves
• 1/2 avocado, thinly sliced
• 2 scallions, thinly sliced
• 1/4 Fresno chile, thinly sliced

Details

Servings 1
Adapted from purewow.com

Preparation

Step 1

1. In a small bowl, whisk together the tahini, lemon zest, lemon juice, ¼ teaspoon of the turmeric and the garlic powder. Gradually add 3 tablespoons of the olive oil and whisk until the dressing is thick and well emulsified. Season with salt and pepper.

2. Bring the farro and 1 cup water to a simmer in a small pot over medium heat. Reduce the heat to low and simmer until the farro is very tender, 20 to 25 minutes. Set aside.

3. Combine the beans, 1 tablespoon of the olive oil and the cumin in a small bowl. Set aside.

4. Season the salmon with the smoked paprika, coriander, remaining ¼ teaspoon turmeric, salt and pepper. Heat the remaining 2 tablespoons olive oil in a medium-size nonstick skillet over medium heat. Add the salmon and cook, undisturbed, until browned on one side and just opaque in the center, about 5 minutes.

5. Place the lettuce leaves in the base of your serving bowl. Top with the farro, black beans and salmon. Garnish with the avocado, scallions and sliced chile; drizzle with the dressing.