This Whole Grain Salmon Salad is the perfect salad to make early in the week and have for lunch for a couple of days – hearty, healthy, and delicious!
As some of you may know, I work as a sous chef during the spring/summer on Martha’s Vineyard, alongside my also chef husband. Which means the fall/winter is referred to as the “off-season”, a time where we relax, travel, write to my heart’s content, and sleep in on random weekdays. My desire to cook on a daily basis isn’t as predominant, since I’ve spent endless summer months cooking at work. My solution to not having to cook on a daily basis is to make big batches of whole grains like farro, quinoa, and bulgur – that when tossed with vegetables, any leftover protein, and a quick vinaigrette, make for a deliciously quick meal.
For example, this Whole Grain Salmon Salad can come together in under 10 minutes if you have leftover salmon and cooked whole grains! The recipe below details how to cook everything if you don’t, but for future ideas, here are some tips on quick weekday lunches:
- All my whole grains are purchased from Bob’s Red Mill, which I will order online or get from my local store. Their grains are the best in the market (and they aren’t paying me to say that!) and some of my favorites are: quinoa, farro, freekeh, and bulgur.
- When cooking fish, chicken, pork, or beef – I double the portions and save the rest for another meal. Basically, my mantra is “cook once, eat twice” – meaning from cooking that one time, I will get at least one more meal, if not two more meals if possible.
- One of my pantry staples are dried cranberries – they add a hint of sweetness to rice dishes, salads, and can also be used for desserts.
- Another pantry staple? NUTS! Almonds and cashews are my two favorites, although cashews tend to get expensive, but so worth it. The nuttiness they add to any recipe is well worth it!
Give this recipe a try and once you get the method down, you’re set for the week (or at least two more days!). Just remember all you need: a whole grain, a protein like salmon, nuts & dried fruit, and a quick dressing!
- 2 cups farro
- ½ pound salmon filets, skinless and boneless
- 2 large carrots, peeled
- ½ cup dried cranberries
- ½ cup slivered almonds, toasted
- 1 pomegranate, deseeded
- 6 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon mustard
- salt and pepper, to taste
- Cook farro as directed on the package. Set aside when cooked.
- Bake the salmon in a 350F oven for 10-12 minutes seasoned with salt and pepper.
- Prep the carrots by thinly slicing into matchsticks.
- In a large bowl, toss the cooked farro, carrots, cranberries, almonds, and pomegranate.
- In a smaller bowl, whisk together all dressing ingredients and drizzle over salad.
- Toss everything together and gently flake the cooked salmon into it. Fold together and season to taste once again.
- Serve chilled or room temperature, topped with fresh herbs if desired.