• Richard Costes

Salmon Bowl with Farro, Black Beans, and Tahini

(Cooking for 1.)

TIPS: My tahini dressing didnt emulsify correctly because I let it sit in the fridge and get cold. Still tasted good though - do it at the end (as I did in the recipe) and not first like I did when I made it.



  • 2 tbsp tahini

  • zest and juice of 1 lemon

  • 1/2 teaspoon of tumeric (half of this is used in dressing other half on salmon)

  • 1/4 teaspoon garlic powder

  • olive oil

  • salt and pepper

  • 1/4 cup of farro

  • 1/2 cup of cooked black beans (however you want them! Im simple, I just mince garlic and jalapeno and saute it before adding the beans to cook and finishing with a splash of lime juice)

  • 1/2 tsp cumin

  • 1 salmon filet (about 6 oz.)

  • 1 1/2 tsp smoked paprika

  • 1/2 tsp coriander

  • lettuce leaves

  • 1/2 avocado, thinly sliced

  • 2 scallions, thinly sliced

  • 1/4 chile of your choice (however spicy you want it)



  1. Cook the farro and beans until done (farro takes about 20-30 minutes - beans take way less than that).

  2. Combine beans, a tbsp of olive oil, and cumin in a small bowl and set aside

  3. Season the salmon with smoked paprika, coriander, 1/4 tsp of tumeric, salt and pepper

  4. Heat olive oil in skillet over medium heat, add the salmon and cook - flipping halfway through (about 5 minutes - if it is opaque in center it is done)

  5. Put lettuce leaves in base of serving bowl, top with farro, black beans, and salmon. Garnish with avocado, scallions, and sliced chile. Drizzle with dressing

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