*inspired and creed from Skinnytaste
2 Tbsp honey
2 lemons, juice of
1 tsp garlic powder
4 Tbsp soy sauce, low sodium, divided
2 lb salmon filets
1 cup farro
1 Tbsp oyster sauce
1 clove crushed garlic
1 Tbsp Sambal chili paste (I substitute with siracha sauce)
10 0z shitake mushrooms
1 Tbsp fresh ginger, minced
1/2 cup snap peas
1/2 cup scallions, divided
1 Tbsp black sesame seeds
1. Mix first four ingredients. Pour over salmon and refrigerate to marinate at least 30 minutes, turning once. I left the skin on.
2. Preheat oven to 450.
3. Cook farro according to package directions, drain and set aside. Meanwhile, once oven is preheated, add salmon and bake for 15 minuts.
4. To nonstick pan, add remaining ingredients, using 1/4 of the scallions and reserving the rest. Cook on medium for 10 minutes. Season with salt to taste
4. Add the farro to the vegetables. Serve the vegetables and farro in dish and top with salmon, scallions, and sesame seeds.
Serve the vegetables and farro in a dish and top with salmon, remaining scallions and sesame seeds.