Asian Farro Medley with Salmon is made with shiitake mushrooms, snap peas, ginger, garlic and spices. Not only is this dish absolutely delicious, it's also high in protein, omega-3's and is ready in about 30 minutes.
1 1/2lemons(juice of)
3tbspsoy sauce(reduced sodium)
14ozwild salmon fillets(cut into 4 pieces)
1tbspsambal chili paste
7ozsliced shiitake mushrooms
1tbspfresh ginger(finely minced)
1tbspblack sesame seeds
Mix honey, juice of half a lemon, garlic powder, and 1 tbsp of the soy sauce in bowl.
Add salmon to marinade and set aside in refrigerator up to 30 minutes turning once after 15 minutes; reserve the marinade.
To prepare the farro – add farro with 3 cups of water to sauce pan. 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 te remaining ingredients: 2 tbsp soy sauce, oyster sauce, remaining lemon juice, crushed garlic, and Sambal Chili Paste.
Add mushrooms, ginger, snap peas, 1/4 cup scallions and 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 salmon from marinade but do not discard, cook salmon 2 minutes on each side then add the marinade, cover and cook on low heat 5 minutes.
Serve the vegetables and farro in a dish and top with salmon, remaining scallions and sesame seeds.