This dish was inspired by a February 2021 issue of Bon Appétit magazine. There was a recipe in there that caught my eye, but in true Rachel fashion, I went rogue and created my own version. The final result? A flavorful, textural mix of crispy salmon, nutty farro, tangy sauce, and a crunchy cabbage salad that I could eat on repeat.
Before we dive into the recipe, here are a few notes and swaps you can make:
Let’s Talk Farro
Farro is an ancient grain with a chewy, hearty texture—similar to barley. I chose it for two reasons:
- I love it, and I wanted to do something different.
- It’s got a “meaty” texture that really soaks up the sauce.
You can absolutely sub in rice or quinoa if you’re looking for a gluten-free alternative.
The Salad
The original version used carrots and daikon radish. I couldn’t find daikon, and I wanted to add cabbage—which turned out to be a great choice. The mix is colorful, crunchy, and holds up really well once dressed.
The Sauce
This sauce doesn’t get syrupy but thickens just enough to work as both a marinade and a dressing. It’s light, flavorful, and coats everything nicely without being overpowering.
Cooking Oils
I almost always cook with avocado oil, especially at higher temperatures. It has a neutral flavor and a high smoke point. That said, if you only have olive oil, use it! It’s not wrong—it just has a lower smoke point and can break down more quickly when cooking over high heat.
Salmon Tips
I always opt for wild-caught salmon when I can find it. The fillets I used had the skin on, which gave the fish a gorgeous crispy crust. If yours doesn’t have the skin, no worries—it still turns out great. Just make sure your oil is nice and hot before adding the salmon to the pan. You can also cook it in the oven or air fryer if that’s more your style.
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4
Ingredients
- 1 cup whole farro, rinsed (or your preferred grain)
- 2 garlic cloves, minced
- 1/3 cup red wine vinegar
- 1/4 cup rice vinegar
- 1/3 cup low sodium Tamari (or soy sauce or coconut aminos)
- 1 tablespoon honey
- 1/4 head green cabbage, thinly sliced
- 4–5 medium carrots, peeled and thinly sliced
- 4–5 radishes, thinly sliced
- 4 salmon fillets (3 oz. each), skin-on if you like
- 2 tablespoons avocado oil
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
Instructions
Step 1: Cook the Farro
Cook the farro using the “pasta method.” Fill a pot with salted water, bring to a boil, add the rinsed farro, and simmer for 25–30 minutes until soft. For more bite, cook a little less. Drain and let cool—I like to spread mine on a sheet pan to prevent it from getting mushy.
Step 2: Make the Sauce
In a small saucepan, combine the garlic, red wine vinegar, rice vinegar, tamari, and honey. Bring to a simmer over medium-high heat and cook for 8–10 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let cool.
Step 3: Prep the Salad
In a bowl, toss together the cabbage, carrots, and radishes. Set aside.
Step 4: Cook the Salmon
Pat salmon dry with paper towels and season both sides with salt and pepper. Heat avocado oil in a large non-stick pan over medium-high heat. Once hot, add salmon skin-side down. Let it cook undisturbed for 5–7 minutes until a golden crust forms. Flip and cook another 1–2 minutes, or until the internal temp reaches 145°F.
Step 5: Assemble the Dish
Toss the cabbage mixture with half the sauce, 1 tablespoon of olive oil, and a pinch of salt. To plate: add a scoop of farro, a helping of salad, and top with the crispy salmon. Drizzle remaining sauce over the top or serve it on the side.
Optional: garnish with chopped green onion for a fresh finish.
This dish hits all the notes—crispy, chewy, tangy, savory—and I hope you love it as much as I do!
Be sure to follow me on Instagram at @Rachel.Master.Kitchen and tag me if you give this a try. I’d love to see your version!
Crispy Salmon with Farro and Crunchy Cabbage Salad
Ingredients
- 1 cup whole farro rinsed (or any other grain you prefer)
- 2 garlic cloves minced
- 1/3 cup red wine vinegar
- 1/4 cup rice vinegar
- 1/3 cup low sodium Tamari or soy sauce or coconut aminos
- 1 Tbs honey
- 1/4 head of green cabbage thinly sliced
- 4-5 medium carrots peeled and thinly sliced
- 4-5 radishes thinly sliced
- 4- 3 oz. salmon filets mine had the skin on
- 2 Tbs avocado oil
- 1 Tbs extra-virgin olive oil
- Generous pinch of salt and pepper to taste
Instructions
- Start by cooking your farro (or whatever starch you prefer). There are a couple ways you can cook farro. I chose to cook it like pasta. Fill a medium pot half full of water (salted) and bring to a boil. Add the rinsed farro, reduce the heat and simmer for about 25-30 minutes until it is soft. Cook less time for more of an al dente texture. Drain and let cool. I like to lay it out on a sheet pan to cool so it doesn’t get mushy.
- Next, start your sauce/dressing. Mix the minced garlic cloves, red wine vinegar, rice vinegar, tamari and honey in a small saucepan over medium/high heat for about 8-10 minutes until the sauce thickens a bit. Stir occasionally. Remove from heat and let cool.
- Combine thinly sliced cabbage, carrots and radishes in a medium bowl. Set aside.
- Next prepare your salmon. Pat dry your salmon with a paper towel and sprinkle a pinch of salt and pepper on both sides. Heat 2 Tbs avocado oil in a large non-stick pan on medium/high heat. When the oil is very hot add the salmon, skin side down. Cook for 5-7 minutes until a nice crust forms, try not to move it in the pan until you are ready to flip. Then turn the salmon over and cook for 1-2 minutes more. The internal temperature of salmon should reach 145 degrees F.
- Assembling the dish: Add half of the cooled sauce to the cabbage salad mixture. Add 1 Tbs olive oil and a pinch of salt. Toss to combine. Plate the farro, the dressed salad and top with crispy salmon. Drizzle with remaining sauce or serve on the side. Optional: garnish with a sprinkle of finely chopped green onion. Enjoy!
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