Salmon Farro Salad

20260911 #breakfastdiary 1832, 16°C/clear Farro is called an ancient grain - a variety of wheat cultivated in close to its original form, with almost no breeding changes over the centuries. It's generally rich in fiber, plant protein, and antioxidants, making it a popular health food. Farro is said to have been cultivated since around 8,200 BCE (Korea's Jeulmun comb-pattern pottery appeared around 8,000 BCE), so today's breakfast may echo the table of some Homo sapiens in southeastern Turkey around 8,000 BCE - if breakfast tables existed back then. About 600kcal Salmon Farro Salad

- 250g salmon - Roasted salmon sauce (1/2T honey, 1/2T Dijon mustard, a pinch of salt and pepper, 1/2T garlic powder, 1/2T paprika powder) - Kale - 1T feta cheese - Olive oil - Salt - Pepper

1. In a pot, bring 350ml water, 1 cup farro, and a pinch of salt to a boil. Once boiling, reduce to low heat and simmer for about 20 minutes until the water is absorbed. 2. Prepare 250g salmon; mix honey, Dijon mustard, salt, pepper, garlic powder, and paprika powder, coat the salmon, finish with olive oil, and bake at 200°C for 15 minutes. 3. Heat olive oil in a pan and saute shredded kale with salt and pepper. 4. Make a vinaigrette (2T olive oil, 1T white wine vinegar, 1/2T Dijon mustard, 1/2T maple syrup, salt, pepper, mixed together). 5. On a plate, arrange the farro from step 1, the kale from step 3, feta cheese, and bite-sized pieces of salmon, then drizzle with the dressing from step 4.

Inspired by @somethingnutritious