Another serving option, if you’d rather have whole salmon fillets: do everything the same until step 10. Skip adding the salmon and just add the dressing, tossing until everything is well coated. Portion out into 4 or 5 bowls or plates and serve with the whole salmon fillets.
• If you use 4, 8-ounce salmon fillets, there is a lot of salmon in comparison to the rest of the ingredients. I just left out the 4th salmon fillet and reserved it for other uses (like making onigiri).
•This recipe works best with fat asparagus rather than thin. It’s easier to cut them into thin ribbons.
• This method of cooking and cooling the farro (or any other grain for that matter) makes it possible to make ahead of time. It can last 5 to 7 days in the fridge and be served both cold or hot.
• Slicing the asparagus into thin ribbons is time intensive but can be done ahead of time. The asparagus ribbons taste best the day of but they hold up well to staying in the fridge for 5 days.
• You can also make a double batch of the dressing and dip slices of French bread into it, it’s delicious!
• The salmon is excellent leftovers so it can also be made ahead of time and tossed cold straight from the fridge into the Salmon Grain Bowl.
• The only ingredient that doesn’t last very well over more than 2 days is the arugula, so if you are meal prepping, it’s best to leave it out until you are ready to eat.