Farro With Salmon, Cucumber, Radicchio and Dill Recipe (2024)

I ran the recipe through a recipe calculator. I got about 725 per serving.That's still high, though. Cut the oil to 1-2 tablespoons, reduce the salmon to 3 oz, double the vegetables and reduce the farro by 25% and you've got a more reasonable calorie count that is still nutritious.

I'd recommend (for those who find this wanting) making a light vinaigrette of sorts for the farro after it's cooked. I added a diced shallot, olive oil, s+p and red wine vinegar to the warm farro and tossed it. If you want to add some diced or crumbled feta at this point, it melts slightly, which is lovely. Mix in the vegetable - I used spinach. I cooked the salmon separately (roasted it, but seared or grilled would be nice) and then gently chunked the salmon on top of the grain salad.

Although I LOVE it, my family finds radicchio a little too strong/bitter. Thinly sliced red cabbage adds a lovely bite and slight sweetness that does not get lost with all the flavor. Plus...a small head of red cabbage lasts...like...forever in the fridge...just slice off the dark edges if it has been awhile and unlock it good as new!

Ok ok, so the calorie count is off. I honestly do not see that as a big deal. The salad, however, when made according to the recipe is overwhelmingly bitter (and I like bitter vegetables). I made this for dinner with my mom and she had the inspired idea of adding maybe a teaspoon of sugar water (we both always keep some on hand in the fridge for drinks). This made a huge difference. With a little added sugar, this was truly delicious.

William, I believe you are absolutely right. Both the ratio and cooking time for the farro is way off. The ratio is, indeed, 2-1 and the cooking time is closer to 40 minutes.

I love radicchio and didn't find it to bitter for me. And I liked the flavor combination. However, I'm pretty new to cooking and my farro felt way underdone. I looked on line, after crunching through this meal, and saw typical ratios of at LEAST 2 to 1, liquid to grain. So wouldn't we expect to need 4 cups of water for this recipe, rather 2 1/2? I'm confused that no one else has commented on this. I'd like to try it again, if someone can help explain that?

I upped the liquid a little bit for the farro, but the cooking time was spot on. I think some people don’t toast the farro quite enough to start. It should smell very toasty before adding liquid. Soaking radicchio in cold water and letting it sit with the lemon juice longer helps tame its bitterness. I added a little fresh Washington asparagus mixed in with the farro at the same time as the fish, it turned out perfect. Finally I recommend a little something extra to the dressing. I added Dijon.

I made this tonight, following the recipe almost to the letter. I did substitute spinach for the radicchio, because I was too lazy to go to the market and had spinach on hand. It was very, very good.

Delicious and forgiving recipe for personal preferences. Subbed the radicchio with romaine and added a miso olive oil vinaigrette, hard boiled egg, and roasted chickpeas. Next time will marinate the salmon with miso as well. Easy meal prep, pre-chop the veg ahead of time and put together in the morning

Pretty tasty. I added feta to the cucumbers and a dash of sugar with the radicchio as others have suggested. Topped it all with torn mint.

This was a winner to my wife and my 14-month-old. I followed the instructions for the salad, subbing in a lime for the lemon, green onion for the dill, and 1 tbs. sesame oil for the 2 tbs. olive oil (all in step 2).I cooked the salmon separately after marinating in miso, sake & mirin for a few hours. I added the cooked salmon into the salad and mixed. The cold leftovers were even great the next day.

Use less onion. Be sure to have the farro to water ratio 2:1. Use red cabbage instead of radicchio and add Dijon to the dressing. Decrease oil to 4 tbsp.

Increased liquid to 3.5 cups and used stock instead of water. Added about a tablespoon of Dijon mustard to the dressing to complement the salmon. Delicious and so easy!

A perfect light dinner. I used Belgian endive instead of radicchio and had no problem with bitterness. Probably any crunchy vegetable would be great in its place. This is a great method for steaming the salmon.

Definitely add some sugar or honey into the dressing as suggested by other reviewers. I also added sliced radishes, which complemented the dish well.

I slow roasted my salmon following a combo of recipes between Samin Nosrats salt fat acid head and Bon Appetit* slow roasted salmon, at 225 degrees for 1hour and 15 min on top of a bed of thinly sliced fennel, lemon and Fresno chilis. After toasting the farro I cooked it like pasta, med/high heat, salted water until al dente. I tossed with a salad dressing I made the night before of oil honey Dijon lemon juice salt pepp and red pepper flakes. Tossed the salmon and veg w/ farro, rad and dill.

I also added baby kale at the end. Salmon was last.

I love the bitterness of the salad but if you find it off putting and aren’t here to be precious about calorie count, throw some crumbled feta on top of this dish like we do. Favorite topper.

Third time I've made this recipe, and it's just.so.delicious. I have followed the recipe as-is without any problems, but I can see how all the readers' modifications can alter the recipe according to preferences. The serving size is more like 6-8, though.

This is in our regular rotation, but I have made some adjustments recently to up the flavors. - Cook the farro with Better Than Bouillon or chicken/vegetable stock of choice- Rub salmon with olive oil, coat with seasoning of choice, & bake instead of steam. I have had good luck with a combo of garlic powder and Trader Joe’s Salmon Rub (brown sugar, smoked paprika, kosher salt, black pepper, rice concentrate, thyme)- Top it off with a yuzu hot sauce (Trader Joes has a good one)Enjoy!

This was super tasty! I mixed in some fresh spinach to the farro in the last minute of cooking, as well as some feta and a tablespoon of vinaigrette at the end, which added some nice complexity. I agree with the comments about the farro taking longer than the recipe indicated - my batch took more like 45 minutes to get tender, and I found there was too much liquid left in the grains for my liking by the time it was done. Next time I would reduce the water to 2 cups.

I couldn’t find radicchio so substituted bok Chou. Fabulous. The only thing I would change would be to add an accent flavor like celeriac or fennel.

Farro ratio/timing is off.Radicchio needs a little sugar waterAdd feta

This was delicious! I did use half the amount of radicchio to cut down on the bitterness, and I cooked the farro about 10 minutes longer than indicated. But the recipe is fantastic and healthy.

Amazing - so tasty and simple! I made the recipe exactly as written but did add some chopped shallots to the dressing as others suggested. I don’t even know if it needed it. The salmon cooked perfectly as directed.

Can I just add that 2 cups farro (or anything else for that matter) is not 12 ounces. 1 cup = 8 ounces.

Delicious! I used quinoa instead of farro for a lighter version for lunch

I added a small bunch of kale, rubbed with a little olive oil and lemon, to the salad. It added color and interest to the flavors. I also used leftover chicken stock to cook the farro and added some chives to the dressing. Next time I’ll use 1-1/2 cups of farro instead of 2. Very delicious dish.

I really liked this. I added a dash of sugar to the cucumber-radicchio salad and seared the salmon with skin on before adding to farro to steam. I also sprinkled feta and flaky sea salt on top right before serving. Very very yummy.

Someone mentioned adding Worcestershire sauce to the salad and they aren’t wrong