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Grilled Salmon With Avocado-Farro Salad

The following post was written by Sarah Oliver, a member of POPSUGAR Select Food, whose healthy, athlete-oriented recipes can be found on The Cyclist's Wife.

This is a great grilling recipe for when you are looking for something a little different than the standard chicken or sausages. Wow your guests with this healthy Asian-inspired dish.

Grilled Salmon

1 cup soy sauce
4 ounces pineapple juice (we used half a can of Trader Joe's pineapple juice)
3 tablespoons brown sugar
2 large cloves of garlic, minced
1 tablespoon ginger, peeled and minced
1 pound (or slightly less) salmon (we always use fresh, not farmed)


How to:

  1. Place all ingredients except salmon into a small saucepan. Heat on medium-high heat stirring semi-frequently until sugar dissolves. Continue to simmer until mixture reduces, about 5-7 minutes. Remove from heat and let cool. If you are in a hurry you can place the glaze into the freezer to chill faster.
  2. Place the salmon in a tupperware container or ziploc bag. Once the glaze has chilled pour it over the salmon. Marinate the salmon for at least one hour (in the fridge) and as long as overnight.
  3. Heat grill on medium-low. Place the salmon (skin side down) on the grill. Keep the remaining glaze. Every two minutes or so pour additional glaze over the salmon as it is cooking. Continue grilling salmon skin side down until the fat starts to show (turns white). Grill for an additional 3-5 minutes, then remove. Do not flip salmon during cooking.

Avocado-Farro Salad With Asian Vinaigrette

Salad ingredients:
1 cup farro
1 carrot, peeled and sliced thin
1/3 cup yellow onion, chopped
1/2 teaspoon jalapeño, finely minced
2 tablespoons sesame seeds
1 avocado, peeled and sliced thin
Salt to taste

Asian vinaigrette ingredients:
2 tablespoons soy sauce
1 tablespoon fish sauce
3 tablespoons lime juice (I used juice of 3 limes; it was just over 3 tablespoons)
3 tablespoons brown sugar
6 tablespoons. water
1-2 tablespoons rice vinegar, to taste
1 clove of garlic, finely minced
2 dry Thai chilis, finely minced

How to:

  1. Cook farro per package instructions. Let farro cool.
  2. While farro is cooking and cooling prepare vinaigrette. In a small bowl, combine all vinaigrette ingredients and stir until sugar dissolves. Set aside.
  3. In a large bowl, mix farro, carrot, onion, jalapeño, and sesame seeds together. Dress with vinaigrette to your liking (you probably won't use the whole amount). Arrange avocado in a star pattern on top of salad.


Photos: Sarah Oliver
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