Salmon Bowl with Farro, Black Beans and Tahini Dressing

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.



S2 tablespoons tahini
Zest and juice of 1 lemon
½ teaspoon turmeric, divided
¼ teaspoon garlic powder
6 tablespoons extra-virgin olive oil, divide
Salt and freshly ground black pepper
¼ cup farro
½ cup cooked black beans
½ teaspoon cumin
6 ounces salmon
1½ teaspoons smoked paprika
½ teaspoon coriander
4 lettuce leaves
½ avocado, thinly sliced
2 Spring onions, thinly sliced
¼ Chile, thinly sliced

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.

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.

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

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.

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


Recipe by Pow wow