Salmon Farro Salad with Creamy Wasabi Dressing

Salmon Farro Salad with Creamy Wasabi Dressing

Yield 4 servings

This delicious pan-seared salmon is packed with flavorful citrus, soy, and wasabi. Served on a light farro and fresh greens salad with a light drizzle of creamy wasabi dressing, it’s the perfect hearty lunch or quick dinner.


For the Creamy Wasabi Marinade and Dressing:

  • ⅓ cup seasoned rice vinegar
  • ⅓ cup olive oil
  • 2 Tablespoons toasted sesame oil
  • 1 Tablespoon tahini
  • 2 Tablespoons soy sauce
  • 1 Tablespoon honey
  • 1½ teaspoons wasabi paste

For the salmon and salad:

  • 4 fillets, 6-8 oz. each
  • 2 Tablespoons vegetable oil
  • 2 cups cooked farro, cooled
  • 1 cup shredded red cabbage
  • 1 carrot, peeled and cut into matchsticks
  • 1 container (4.5 ounces) mixed greens
  • Black sesame seeds, for garnish


In a 2-cup glass liquid measuring cup, whisk together all the marinade ingredients until smooth.

Place salmon fillets in a medium container with a lid. Pour ½ of the wasabi marinade over the salmon, cover and refrigerate to marinate at least 30 minutes. Reserve the remaining ½ of the marinade for dressing the salad.

In a large nonstick skillet, heat the oil over medium-high heat. Remove the salmon fillets from the marinade (discard marinade) and place the salmon in the skillet, skin-side down. Cook 3 minutes, turn the fillets over, cook an additional 3 to 5 minutes or until desired doneness.

In a large bowl, stir together the farro, shredded cabbage, and matchstick carrots. Add 3 tablespoons of the reserved dressing and toss to coat. Just before serving, gently fold in the greens. Divide farro salad among serving plates. Top with salmon, garnish with sesame seeds and serve with additional dressing.


Tip: Can’t find wasabi paste? Wasabi powder is also readily available and is easy to use in place of wasabi paste. In a small bowl, stir together 1 teaspoon water and 1 teaspoon wasabi powder until smooth. Let stand 15 minutes then use as directed in step 1.