Ree Drummond's Salmon and Veggie Grain Bowl | The Pioneer Woman

Ree throws together a light and healthy grain bowl for lunch! #ReeDrummond #ThePioneerWoman #FoodNetwork #Salmon #Veggie #GrainBowl Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3J3oDIp Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Salmon and Veggie Grain Bowl RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 40 min Active: 15 min Yield: 2 servings Ingredients 1 lemon Kosher salt and freshly cracked black pepper 1/2 cup farro 3 tablespoons olive oil One 8-ounce salmon fillet 1 tablespoon minced shallot 2 radishes, thinly sliced 1/2 cup sugar snap peas, thinly sliced on the bias 1/2 avocado, thinly sliced Fresh dill, for garnish Directions Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half. Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside. Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through. Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks. Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper. Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Salmon and Veggie Grain Bowl | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=LxfDPMHVFTM