Go Back

Soy Glazed Arctic Char and Farro Salad

An old favourite and always a crowd-pleaser. Feel free to substitute the char with salmon if you prefer. Also, this farro salad is insanely delicious the next day, too. And a big hit at the ol BBQ.
Course Main Course
Servings 2


  • For the fish:
  • 2 Arctic char fillets skin on, about 6 oz each
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp fresh ginger minced or grated on a microplane
  • 1 garlic clove minced
  • 1 tsp rice wine vinegar
  • 1/4 tsp red pepper flakes
  • 1 tbsp grapeseed oil (olive oil works just fine too, if that's what you have)
  • 1 avocado halved and sliced
  • Salt and pepper
  • For the farro salad:
  • 1/2 cup farro
  • 1 1/4 cup water
  • 1/2 tsp salt
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1/4 cup olive oil
  • 1/4 tsp red pepper flakes
  • the juice of 1 lemon
  • A few strips of prosciutto
  • 1/2 cup feta crumbled
  • 1/2 cup basil torn
  • Salt and pepper


  • I always cook my farro in a rice cooker and then spend 40 minutes screaming at it to hurry up, but if you don't have one and prefer to use a stovetop, add the farro, water, and salt to a pot and bring it to a boil. Cover with a lid, turn the heat to a simmer, and let it cook for 30 minutes until the liquid is absorbed.
  • In a bowl, combine the balsamic vinegar, honey, olive oil, lemon juice, red pepper flakes, a 1/4 tsp of salt and 1/4 tsp of pepper. Drain the farro and toss it with the vinaigrette. Let it sit for 20 minutes or so to absorb all that goodness and cool down. Once it's reached room temperature, add the basil and feta and season to taste with more salt and pepper to taste
  • Start the glaze. Combine the soy sauce, honey, sesame oil, ginger, garlic, rice wine vinegar, and red pepper flakes in a small saucepan. Bring to a boil and then simmer for 5 or 10 minutes, until thickened. Turn off the heat. If the sauce has gotten too sticky, add a splash of water to thin it out.
  • Heat another pan over hight heat. Season the arctic char with salt and pepper. Add the grapeseed oil to the pan and cook, skin side down, for 3 minutes. Flip and baste with the soy glaze, then cook for another 3 minutes. Don't overcook it! Take it off the heat right away and drizzle with the remaining soy glaze.
  • Serve the fish alongside the farro salad. Garnish the salad with strips of prosciutto. Lay some sliced avocado over the char to be fancy.