Crispy Salmon & Sesame Spinach

 Now that the winter festivities are over and the bleak New Year season has come upon us, we are left feeling fairly uninspired during this charmless time of year. Waiting for the days to become longer and for spring to arrive with no excitement in between, we actively work on deflating the bloated sensation brought on by over-indulging on chunky Christmas pudding and those bacon-wrapped chipolatas.

So to get back into the swing of fresh, healthy eating, we’re familiarising ourselves with lighter foods that will not only satisfy the appetite; but are packed with flavour to tantalise your taste buds, leaving you feeling revitalised for the start of a new year.

Introducing the ‘Crispy Salmon and Farrow Bowl with Toasted Sesame Spinach’ recipe by Sarah Crowder from the health foodie blog, The Kitchn. The delicious and wholesome recipe is astonishingly simple to prepare. Ideal as a light but satisfying lunch rich with mouth-watering flavour, this nutritious option is loaded with a health kick, low in carbs but packed with protein and high in fiber.


(Serves 4)

2 tablespoons extra-virgin olive oil, divided use
1 cup dry farro
2 cups water
1 tablespoon sunflower oil (or other neutral oil)
10 ounces frozen chopped spinach
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon unsalted butter
1 pound salmon, fresh or frozen
4 radishes, thinly sliced


Cook 1 tbsp of oil in a pan over medium-high heat.

Add the farrow and saute and cook for 2 minutes until they release a sweet aroma.

Add boiling water and stir before reducing to a low heat to allow the grain to simmer for 30 minutes. When tender,, drain any excess liquid from the pot.

Pour the sunflower oil into a skillet over medium-high heat until hot, then add the spinach and cook for 5 minutes. Add soy sauce, toasted sesame oil and toasted sesame seeds and stir in with the mixture away from the heat.

Prepare the salmon by dusting it with plenty of salt, then place in a large skillet with cooked butter and the remaining tbsp of olive oil. Heat the fresh salmon fillets without stirring until they are fully cooked halfway from the bottom. Flip them onto the uncooked side and heat until sides are thoroughly cooked. At this point, remove the fillets from heat for medium-rare.

In bowls, divide the farrow into desired portions and top with salmon, then sprinkle the sesame spinach and garnish with delicious radish.