COOK THE FARRO:

• Cook the farro based on the packaging instructions. Set aside. NOTE: See post for additional tips/notes on how to best cook farro.

COOK THE BROCCOLINI:

• You can easily steam or sauté your broccolini until tender and dark in color when ready.

TO MAKE THE ORANGE SALMON:

• Preheat the oven to 400 degrees Fahrenheit.
• Season your washed, patted dry, + cut salmon with salt, black pepper, and smoked paprika until completely coated. In a medium oven-safe (10-inch skillet) over medium-high heat, add the olive oil and butter until heated and the butter melts. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes. Add the salmon chunks and sear both sides (3-4 minutes each) until they become golden brown. Remove salmon chunks from skillet and unto a plate.
• In the same skillet, add the orange juice, water, honey, soy sauce, apple cider vinegar, veggie stock, red pepper flakes, and orange peels, stirring everything together until combined. Let it boil for 1-2 minutes before reducing heat to medium-low. Add in arrowroot mixture and stir until sauce thickens. Add the salmon chunks again, tossing them in the sauce until coated. Sprinkle sesame seeds atop salmon. Remove from heat and add the skillet to the oven and bake for 5-6 minutes or until the sauce has "baked unto salmon" and it's cooked through. Remove from oven and set aside.

MAKE THE VEGGIE 'SALAD':

• In a bowl, add the sliced cucumber and jalapeño along with olive oil, salt, oregano, and sesame seeds, tossing everything together until veggies are coated.

ASSEMBLY:

• To serve, evenly divide the farro to prepared bowl(s)---spreading it out a bit, followed by: cooked broccolini, veggie salad, and orange salmon chunks. Garnish with chopped green onions (aka scallion).

Bon Appetit!