Bok Choy Farro Salad With Salmon

• FOR THE DRESSING:
• 1 Tablespoon Honey
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1 clove Garlic, Grated
• FOR THE SALAD:
• 2/3 pounds Salmon Fillet, Skin-on, Cut Into 2 Pieces
• 1/2 cups Quick-cooking Farro, Cooked To Package Directions And Cooled Slightly
• Salt To Taste
• 4 heads Baby Bok Choy, Thinly Sliced
• 1/2 cups Sliced Cucumber
• 1 whole Scallion, Thinly Sliced
• 1/4 cups Fresh Cilantro Leaves
• 2 Tablespoons Salted Sunflower Seeds
• Lime Wedges For Serving

1. For the dressing, whisk together honey, vinegar, soy sauce, sesame oil, and garlic in the bottom of a large bowl. Taste, and adjust the seasoning to your preference.
2. Place salmon skin-side down in a cold oiled cast iron skillet. Turn the heat to medium-high and sprinkle salmon with salt. Let salmon cook for about 10 minutes until edges become opaque and skin is crispy, then flip and sear for 2 minutes on the other side for medium-rare salmon.
3. Add cooked farro to the prepared dressing and toss for 1 minute. Add salad veggies and sunflower seeds and toss with the farro mixture.
4. Serve the salad topped with a piece of salmon and a lime wedge. Enjoy!

dressing, honey, rice vinegar, soy sauce, sesame oil, clove garlic, salad, salmon fillet, quickcooking, salt, bok, cucumber, scallion, ubc, sunflower seeds

Taken from tastykitchen.com/recipes/salads/bok-choy-farro-salad-with-salmon/ (may not work)