Salmon & asparagus farro bowl from EatingWell Magazine, Mar/Apr 2014 (page 28)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on June 06, 2019

    Excellent for a weeknight dinner with company. I increased the amount of dry farro to at least a cup (no way 1/2 cup of farro will sustain my menfolk), and it took longer than 3 min. to cook the salmon, but great flavor. I love Krisage's idea of using salmon patties; I'd try that too.

  • Krisage on April 30, 2019

    Used this recipe as inspiration to use items I had on hand--yesterday's risotto and Trident Salmon Patties. Followed the directions for the veggie/miso mix, cooked the patties on the stovetop, revived the risotto, then assembled the dish. Quite tasty!

  • Laura on February 07, 2016

    I chose this recipe because it seemed healthy and fairly easy and I had all of the ingredients on hand. I wasn't expecting it to also be downright delicious! It was, though. The miso definitely adds a certain umami flavor boost that lifts this dish from ordinary to really good. The only change I made was to replace the farro with barley because I prefer it. The barley worked really well, and I imagine that almost any grain would be good here. I'll most definitely be making this again.

  • sturlington on April 28, 2014

    My son and I both liked this. (My husband isn't fond of seafood, which is why I rated it 3.5 stars.) Both stores were out of farro, though, so I would like to try the recipe again with the farro, as I think it would add a nice component. This is a healthy, easy and relatively quick recipe to prepare that I would definitely make again.

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