Start by cooking your farro (or whatever starch you prefer). There are a couple ways you can cook farro. I chose to cook it like pasta. Fill a medium pot half full of water (salted) and bring to a boil. Add the rinsed farro, reduce the heat and simmer for about 25-30 minutes until it is soft. Cook less time for more of an al dente texture. Drain and let cool. I like to lay it out on a sheet pan to cool so it doesn’t get mushy.

Next, start your sauce/dressing. Mix the minced garlic cloves, red wine vinegar, rice vinegar, tamari and honey in a small saucepan over medium/high heat for about 8-10 minutes until the sauce thickens a bit. Stir occasionally. Remove from heat and let cool.

Combine thinly sliced cabbage, carrots and radishes in a medium bowl. Set aside.

Next prepare your salmon. Pat dry your salmon with a paper towel and sprinkle a pinch of salt and pepper on both sides. Heat 2 Tbs avocado oil in a large non-stick pan on medium/high heat. When the oil is very hot add the salmon, skin side down. Cook for 5-7 minutes until a nice crust forms, try not to move it in the pan until you are ready to flip. Then turn the salmon over and cook for 1-2 minutes more. The internal temperature of salmon should reach 145 degrees F.

Assembling the dish: Add half of the cooled sauce to the cabbage salad mixture. Add 1 Tbs olive oil and a pinch of salt. Toss to combine. Plate the farro, the dressed salad and top with crispy salmon. Drizzle with remaining sauce or serve on the side. Optional: garnish with a sprinkle of finely chopped green onion. Enjoy!