Ingredients

• 1″ piece ginger, peeled, grated
• 3 tbsp white miso paste
• 1 tbsp soy sauce or tamari
• 1 tsp toasted sesame oil
• 3 cloves garlic, grated or finely chopped, divided
• 4 tbsp rice vinegar, divided
• 3 tbsp plus 1 tsp light brown sugar, divided
• 2 pinches of crushed red pepper flakes, divided
• 4 (6-oz.) fillets salmon
• Kosher salt
• 2 cups shredded red cabbage
• 1 cup uncooked farro, rinsed, drained
• 3 scallions, thinly sliced
• 5 tbsp neutral oil, divided
• 2 tbsp chopped fresh cilantro leaves, plus more for serving
• 1 cucumber, thinly sliced
• 1 medium carrot, thinly sliced or matchsticks

Directions

1. In a small bowl, whisk ginger, miso, soy sauce, sesame oil, 2 grated garlic cloves, 2 tablespoons vinegar, 3 tablespoons brown sugar, and a pinch of red pepper until smooth. Pat salmon dry; season both sides with salt. Spoon miso mixture over salmon and spread to coat. Refrigerate, uncovered, at least 30 minutes or up to 1 hour.
2. Fill a medium pot halfway with water; stir in 1 teaspoon salt. Bring to a boil over high heat and add farro. Reduce heat to medium and simmer, stirring occasionally, until farro is tender but slightly chewy, 20 to 25 minutes. Drain and return to pot. Cover and set aside until ready to use.
3. Line a large sheet tray with foil. Wipe off a majority of marinade from salmon and arrange on sheet pan. Choose Gourmet, Fish, Filet setting. Follow instructions and set rack to position #5. No preheat required. Set timer for 8 minutes for medium cooked salmon.
4. Combine scallions, cilantro and remaining 1 grated garlic clove, 4 tablespoons neutral oil, 2 tablespoons vinegar, and pinch of red pepper and whisk to combine; season with salt. Add 2 tablespoons scallion dressing to the pot with farro and toss until combined.
5. Toss carrots, cucumbers, and cabbage with remaining scallion dressing. Divide farro among bowls or plates. Top with salmon and cabbage salad.