Cost Breakdown

Critical Success Points

• • Zest and juice citrus for maximum flavor
• • Marinate salmon for exactly 30 minutes to avoid ceviche‑like texture
• • Crisp half of the farro in a hot oven to create contrasting textures
• • Roast salmon to an internal temperature of 135°F to keep it moist
• • Open pomegranate carefully to avoid staining and remove bitter white pith
• • Use mandolin with handguard for safe, even cucumber slices

Safety Warnings

• • Handle raw salmon with separate cutting board and wash hands thoroughly
• • Mandolin slicer can cause severe cuts; always use the handguard
• • Hot oven and broiler can cause burns – use mitts
• • Pomegranate juice stains fabric; work over a disposable surface