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