Sesame-Ginger Grain Bowl with Salmon, Greens, and Crispy Shallots

Makes 3 to 4 servings

1      pound salmon
¼     teaspoon kosher salt
¼     cup soy sauce, low sodium
1      teaspoon finely chopped fresh ginger
1      garlic clove, smashed and sliced
1      teaspoon honey
1      teaspoon Dijon mustard
2      teaspoons extra-virgin olive oil
        Pinch freshly ground black pepper
1¾   cups water, plus 1 tablespoon, divided
1      cup farro
½      bunch rainbow chard
1       garlic clove, smashed and peeled
         Pinch sea salt 
⅓   cup shelled pistachios
1       teaspoon sesame seeds (preferably a mix of black and
         white seeds)
2       shallots, very thinly sliced (about 1/16 inch thick) 
⅓   to ½ cup vegetable oil
         Pinch fine sea salt

Nutritional information per serving (based on 4 servings):
Calories 491 (36% from fat) • carb. 48g • pro. 32g • fat 20g sat. fat 2g chol. 63mg • sod. 967mg • calc. 80mg • fiber 4g

Functions: Microwave, Stage Cooking

1. Prepare the salmon. Sprinkle the salmon with the ¼ teaspoon
salt, and put in a shallow microwave-safe dish. In a small bowl,
whisk together the soy sauce, ginger, garlic, honey, Dijon, olive oil, and black pepper.
Pour over the salmon. Allow to marinate while preparing the farro.
2. Put the 1¾ cups water and farro in a microwave-safe dish, and
cover. Place in the Cuisinart® 3-in-1 Microwave AirFryer Plus. Select
Stage Cooking. For Stage 1 (SC-1): Select Microwave, and set the
time for 10 minutes and power level to High (10P). Select Stage
Cooking again. For Stage 2 (SC-2): Select Microwave again, and set
the time for 10 minutes and power level to Medium (4P); press Start.
3. Allow to rest in the oven for 5 minutes before removing. After resting,
remove and fluff the farro with a fork, cover again, and keep warm
while preparing the other ingredients. (If serving at later time, cool
completely, and then store in the refrigerator for up to 4 days.)
4. Remove the salmon from the marinade, reserving the marinade,
and put into a small microwave-safe dish. Cover with a vented lid
(if using plastic wrap, prick the plastic with the tip of a knife in a
few different areas), and place in the Microwave AirFryer. Select
Microwave, and set the time for 6 minutes and power level to High
(10P). When finished cooking, remove and reserve.
5. Put the marinade in the Microwave AirFryer. Select Microwave, and set
the time for 1 minute and power level to High (10P). Press Start. Remove
and reserve.
6. Cook the chard. Chop the stems into ½-inch pieces and then roughly
chop the leaves. Put the chard, garlic, salt, and the 1 tablespoon
water in a microwave-safe container, and cover. Select Microwave,
and set the time for 3 minutes and power level to High (10P). Press
Start. Remove and reserve.
7. Put the pistachios and sesame seeds in a microwave-safe dish.
Select Microwave, and set the time for 6 minutes and power level
to High (10P). Press Start. Remove and reserve.
8. Put the shallots and oil in a microwave-safe bowl. Be sure that the
shallots are fully covered by the oil. Start with ⅓ cup, but use no
more than ½ cup. Select Microwave, and set the time for 5 minutes
and power level to High (10P).
9. Stir and then continue to microwave, on High (10P), for 30-second
increments. It is important to keep the cycles short to prevent
burning the shallots – cooking in 30-second bursts allow you to
keep an eye on the color. Once golden, carefully pour through a
fine-mesh strainer, and transfer to a paper-towel lined plate.
Blot well with additional paper towels. Immediately after blotting,
season generously with the salt.
10. To serve, divide the farro among individual bowls and then top with
the salmon, greens, and all the crispy toppings. Drizzle the reserved
marinade over top and serve.