SPICY SALMON BUDDHA BOWL

1. **For the Pickled Cucumbers:** Mix water, white vinegar, toasted sesame oil, sugar, and salt in a large bowl and stir until sugar and salt are dissolved. Place sliced cucumber into a bowl or mason jar and pour the liquid over it. Store in the fridge until ready to eat (ideally 4 hours ahead or longer).
2. **For the Marinade & Dressing:** Combine olive oil, coconut aminos or soy sauce, toasted sesame oil, chili/garlic paste, honey, lime juice, and minced garlic cloves in a small bowl. Whisk thoroughly until the honey is combined and the marinade is thickened.
3. **For the Spicy Mayo:** Mix mayo and sriracha together in a small bowl and set aside.
4. **Prepare the Grains:** Get a pot of water boiling for the farro (or brown rice). Add 1 cup of farro to the boiling water, reduce heat to a simmer, and cook until soft but still chewy (about 25 minutes). Drain any excess water.
5. **Cook the Salmon:** Preheat your oven to 425°F (220°C). Place the two 4-oz salmon filets on a pan lined with tinfoil. Drizzle a generous amount of the marinade on top, reserving some for extra dressing. Bake in the oven for 12-15 minutes. If desired, broil for an additional 2-3 minutes at the end to caramelize the marinade.
6. **Prepare Fresh Toppings:** While the salmon is cooking, grate your carrot, thinly slice your red onion, slice your avocado, and chop your cilantro.
7. **Assemble the Bowls:** (Optional) Start by laying greens (like spinach or mixed greens) at the bottom of your bowl. Top with the cooked farro. Add a salmon filet, followed by the sliced red onion, grated carrot, sliced avocado, and pickled cucumbers. Drizzle the spicy mayo generously over the salmon. Sprinkle with sesame seeds and finish with a little more of the reserved marinade/dressing.