Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins
Servings: 3
Calories: 407 kcal
  • 720 ml water
  • 120 g farro
  • 1 tablespoon extra-virgin olive oil
  • 2 cups halved and thinly sliced leeks, white and light green parts only
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth or “no-chicken” broth
  • 3 tablespoons white miso
  • 567 g wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
  • 3 tablespoons very thinly sliced fresh basil
  • ¼ teaspoon pepper
  1. Combine water and farro in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until tender and chewy, about 30 minutes. Drain.

  2. About 15 minutes after you start the farro, heat oil in a large saucepan over medium heat. Add leeks and cook, stirring often, until beginning to soften, about 2 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is bright green, about 2 minutes. Add broth and miso; increase heat to high and bring to a boil. Reduce heat to medium and gently stir in salmon. Simmer for 3 minutes. Remove from heat and stir in basil and pepper.

  3. Divide the farro among 4 deep bowls and top with the salmon stew.

Nutrition information
  1. Serving size: 1½ cups stew & ½ cup farro

  2. 11 g fat(2 g sat)

  3. 5 g fiber

  4. 40 g carbohydrates

  5. 37 g protein

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