1.20.16 Smoked Salmon, Spinach, and Farro Bowls
If there’s one perfect way to eat a meal, it is, in my opinion, in bowl form. We’ve talked about this before, I know, but still, I feel it’s important to reiterate this fact. There are a lot of reasons why I feel that, when it comes to dinner (or breakfast, or lunch for that matter), bowl food is most definitely the way to go.
First and foremost, they’re generally pretty easy to make: Throw some things together in a bowl, mix them up, and eat them in one deliciously mixed up concoction. As long as everything fits together pretty well flavorwise, you’re good to go. Which is why bowls are also a great way to use up any random leftovers, or spare veggies, or intriguing condiments you happen to have lying around in your fridge. Another important thing that bowls have going for them (or at least any bowl I’m going to be making anyway) is the toppings factor. I LOVE toppings. And bowl meals were made for toppings.
Case in point - this delicious bowl monstrosity I’ve been enjoying. I’m telling you, this bowl’s got it all: A base of bright, lemony spinach and nutty farro, smoked salmon, a perfect poached egg, and a semi-ridiculous amount of delicious toppings. This is the kind of bowl I’d be happy eating for any meal of the day. And the best part is, it’s infinitely customizable. You can make this recipe as is, or use it as a jumping off point of any number of magnificent bowls. Because the fact is, a meal in bowl form is pretty much always going to be a good one.
Smoked Salmon, Spinach, and Farro Bowls
You know me - I’m a huge fan of anything spicy. That’s why I’ve recently been obsessed with harissa, a spicy pepper paste of North African origin. I recently made some, and have not been able to resist putting on pretty much EVERYTHING. Which is why, if you’re like me, you’re going to love the extra kick it gives this grain bowl. And if spicy’s not your thing, well then, it’s easy enough to leave it out.
- 1 ½ cups cooked farro (or other grain of your choice)
- 1-2 oz fresh baby spinach
- Juice of 1 lemon (about 2 Tbsp)
- 2 Tbsp good extra virgin olive oil
- Freshly ground pepper and salt to taste
- 2 poached eggs
- 3 oz hot smoked salmon, flaked
- 2 Tbsp harissa paste (optional)
- crumbled goat cheese, thinly sliced cucumber, thinly sliced scallions, and fresh dill sprigs for serving
1. Combine the farro, spinach, lemon juice and olive oil in a large bowl. Toss until well combined. Season with salt and pepper to taste.
2. Divide farro and spinach mixture between two bowls. Top each with a poached egg and equal amounts of smoked salmon, harissa paste (if using), crumbled goat cheese, cucumber slices, sliced scallions, and fresh dill sprigs.