Screen Shot 2015-03-28 at 2.16.23 PMIngredients: 


3-4 boneless salmon fillets (approximately 4 ounces)

¼ tablespoons dried cranberries

1 head of cauliflower

¼ tablespoons of diced red onions

¼ tablespoons of chopped walnuts

1 cup grated carrots



1 cup of pre-cooked farro

1 teaspoons of fresh grated ginger

2 teaspoons garlic powder or minced garlic.

1 32 oz. container of vegetable broth

2 bay leaf

Salt to taste




Step 1 – Place vegetable broth in a medium saucepan pan and bring to a boil.

Step 2 – Add farro, bay leaves, ginger and garlic powder, place on simmer and cook until tender (approximately 10-12 minutes). If cooking non pre-cooked farro, cook for approximately 35-40 minutes, adding water if needed.

Step 3 – Remove bay leaves from saucepan. Drain farro in colander if necessary.



Step 1- Coat pan with non-stick cooking spray. Place salmon fillets in pan, cook on medium heat turning frequently until browned.

Step 2- Steam cauliflower until partially soft.

Step 3- Remove salmon from pan leaving oils in pan. Coat pan with non-stick cooking spray and add mixture of cauliflower, carrots, cranberries, walnuts and red onions. Cook on low until heated throughout.

Step 4 – Mix farro with other cooked ingredients and place salmon on top. Salt to taste and serve.

Photo Credit: James Patrick