Beef Loaf Deluxe
Classic meatloaf with ground beef mixed with veggies, herbs, and topped with a tangy glaze.
Read MoreSalmon Power Bowl
Drescription
Crush your day with this salmon power bowl! Here, you'll get protein and a healthy dose of omega-3s from salmon, antioxidants from shredded cabbage, and plenty of fiber from farro. Cumin and coriander flavor the salmon, while a fresh herb dressing coats the veggies.
Ingredients
- 1 ½ cups water
- 1 cup pearled farro
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 tablespoon chopped fresh parsley, plus more for garnish
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 4 cups chopped red cabbage
- 2 cups matchstick carrots
- 1 ¼ pounds skin-on wild salmon, cut into 4 pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 medium english cucumber, chopped
- ¼ cup crumbled feta cheese
Directions
- Combine water and farro in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cook, covered, until tender, about 18 minutes. Remove from heat and drain any excess water. Cover to keep warm.
- Whisk 4 tablespoons oil, lemon juice, dill, parsley and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer 4 tablespoons of the dressing to a small bowl and set aside. Add cabbage and carrots to the remaining dressing in the medium bowl; toss to combine.
- Pat salmon dry and sprinkle both sides with cumin and coriander. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the salmon, skin-side up; cook until well browned, 3 to 4 minutes. Flip and continue cooking until the fish flakes easily, 2 to 3 minutes. Transfer to a plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
- Divide the farro among 4 bowls and top with the cabbage mixture, cucumber, feta and the salmon. Drizzle with the reserved dressing. Garnish with additional dill and/or parsley, if desired.
