Ingredients
1tbsphoney
1½lemons,juiced
½tspgarlic powder
3tbspsoy sauce,reduced sodium
14ozwild salmon fillets,cut into 4 pieces
1cuppearled farro
1tbspoyster sauce
1garlic clove,crushed
1tbspsambal chili paste
7ozshiitake mushrooms,sliced
1tbspginger,fresh, finely minced
1cupsnap peas
½cupscallions,sliced, divided
1tbspblack sesame seeds
Preparation
Mix the honey, lemon juice, garlic powder, and 1 tablespoon of the soy sauce in a bowl.
Add the salmon to the marinade and set aside in the refrigerator for up to 30 minutes, turning once after 15 minutes. Reserve the marinade.
Add farro with 3 cups of water to a saucepan. Boil on medium-high, covered. Lower heat to medium low and allow to cook for 15 to 20 minutes, or according to directions on package. If any water is left, drain and set aside.
While the farro is draining, in a large non-stick skillet, add the remaining ingredients– 2 tablespoons of soy sauce, oyster sauce, remaining lemon juice, crushed garlic, and Sambal chili paste.
Add the mushrooms, ginger, snap peas, and ¼ cup scallions. Cook on medium heat for 5 minutes.
Add the farro and toss with the vegetables.
Meanwhile, heat a nonstick skillet on medium heat sprayed lightly with cooking spray.
Remove the salmon from marinade but do not discard. Cook the salmon for 2 minutes on each side, then add the marinade, cover, and cook on low heat for 5 minutes.
Serve the vegetables and farro in a dish and top with salmon, remaining scallions, and sesame seeds.
