Healthy Living with AxSpA: Cooking…

1. Preheat the oven to 400°F.

2. Soak the farro in a bowl with the water for 30 minutes. Drain off the water and rinse with fresh water. Put the farro in a 2-quart saucepan and cover with fresh, cold water. Bring to a boil, then cut the heat down to low, cover, and simmer until the farro is tender yet chewy, about 20 minutes. Drain off any excess liquid and spread the farro on a baking sheet to cool.

3. Meanwhile, in a medium bowl, toss the cabbage, snap peas, turnip, carrot, jalapeno, shallot, garlic, and ½ teaspoon lemon zest. Add 1 ½ cups of the cooled farro and toss to combine (reserve any remaining farro for another use).

4. Cut four 12-inch squares of parchment paper and evenly divide the farro mixture among the centers of each; sprinkle the farro with salt. Pat the salmon dry, set on top of the farro, and sprinkle with salt and a pinch of lemon zest. Bring two sides of the parchment up over the salmon, align the edges, and fold down the parchment tightly over the fish. Turn the packet and fold the ends of the parchment under the fish to create a tight packet.

4. Set the packets on a baking sheet and bake for 12 minutes. Pull the pan from the oven, transfer the packets to a rack, and let rest for 3 minutes. Set the packets on plates and carefully cut each packet open, drizzling the fish with 1 tablespoon oil. Squeeze some lemon juice on each one, sprinkle with the scallions, and serve.

SAA would like to thank UCB for supporting this project.