Farro with Salmon, Cucumber, Radicchio, and Dill

Total Time: 40 minutes

A nutrient-dense dish featuring nutty, al dente farro paired with tender, flaky salmon, crisp cucumber, bitter-sweet radicchio, and fresh dill, finished with a zesty lemon vinaigrette.

Ingredients

• 5 tablespoons extra-virgin olive oil (plus extra for serving)

• 1 medium onion, finely chopped (about 1 cup)

• Kosher salt and freshly ground black pepper

• 2 cups farro (12 ounces), rinsed and drained

• 1 medium lemon (zest and juice)

• 3 mini (or Persian) seedless cucumbers (7 ounces total), halved lengthwise, sliced crosswise into ½-inch rounds

• 1 small head radicchio (5 ounces), cored, thinly sliced into ¼-inch strips

• ⅓ cup packed finely chopped fresh dill

• 4 boneless salmon fillets (4 ounces each, 1-inch thick; skin-on optional)

Preparation

Step 1: Cook Farro

Heat 3 tablespoons olive oil in a large straight-sided skillet with a lid over medium heat. Add the chopped onion, season with a pinch of salt and pepper, and sauté, stirring frequently, until the onion softens and turns translucent, about 3 minutes. Add the rinsed farro, sprinkle with a light pinch of salt, and stir for 2 minutes until the grains begin to toast slightly. Pour in 2½ cups water, bring to a boil, then reduce heat to medium-low, cover, and simmer until most of the water is absorbed and the farro is al dente (subtly firm), about 20 minutes.

Step 2: Prepare Vegetable Salad

While the farro cooks, in a large bowl, zest the lemon into the bowl, then squeeze the juice into the same bowl. Add the sliced cucumbers and radicchio strips. Toss with the remaining 2 tablespoons olive oil, dill, a pinch of salt, and pepper until evenly coated. Set aside.

Step 3: Cook Salmon

Once the farro is al dente, season the salmon fillets with salt and pepper. Arrange the fillets (skin-side up if applicable) in a single layer on top of the farro. Cover the skillet and steam over low heat until the salmon reaches medium-rare doneness (6–7 minutes). Check by pressing the flesh; it should be slightly soft and opaque throughout. Remove from heat. If skin-on, use a paper towel to grip a corner of the skin and peel off in one piece; discard the skin.

Step 4: Assemble and Serve

Divide the farro-salmon mixture among serving bowls. Flake the salmon into bite-sized pieces if desired. Top with the cucumber-radicchio salad. Drizzle with additional olive oil and adjust salt/pepper to taste.

User Tips & Adaptations

• Calorie Reduction: Reduce oil to 1–2 tablespoons, salmon to 3 oz per fillet, double vegetables, and reduce farro by 25% for a lighter, ~400-calorie serving.

• Radicchio Alternative: Replace with thinly sliced red cabbage (adds sweetness and crunch; trim dark edges if wilted).

• Acidity Balance: Add mirin, honey, or sugar to the salad to counteract lemon’s tartness.

• Farro Flavor: Toss warm farro with a vinaigrette (diced shallot, red wine vinegar, olive oil, salt/pepper) or crumbled feta (melts slightly for creaminess).

• Salmon Variations: For larger portions, roast/grill separately and gently chunk on top; extend cooking time if using thicker fillets.

• Grain Substitutions: Use bulgur, quinoa, or barley (adjust cooking time: bulgur needs 25–30 minutes with vegetable stock).

• Greens Upgrade: Swap spinach or arugula for radicchio/cucumbers for a milder base.

This recipe balances nutrition and flavor, with flexibility to adapt to dietary preferences or ingredient availability.