- Rinse and drain farro, then cook according to package instructions (a rice maker is recommended to prepare the farro).
- Once done cooking, transfer to a large mixing or serving bowl and wait to get cold.
- In a small bowl whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended.
- Pour half of the dressing over the farro and season it with salt. Mix well until all the farro integrates with the dressing.
- Add to the bowl the sundried tomatoes, the cucumber, roasted red pepper, cherry tomatoes, parsley and the lemon zest. Mix well.
- Add the rest of the dressing and softly incorporate the feta cheese and reserve.
- In a pan on medium heat add the olive oil sear the Mowi Salmon (this process will increase the flavor of the bourbon marinade) cook 5 minutes skin down first and then flip and cook another 5 minutes. (Internal temperature should reach 145℉)
- Let rest for a few minutes and serve with the farro salad.
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