Crispy Skin Salmon + Farro with Saffron and Tomato

FARRO INGREDIENTS

1/2 cup uncooked farro, rinsed

1 cup water

1/4 yellow onion or 1 large shallot, thinly sliced

1 large clove of garlic, finely chopped

1 cup halved cherry tomatoes

drizzle of olive oil

1/8 teaspoon ground saffron

1 teaspoon fine grain sea salt

black pepper and chili flakes to taste

butter (optional)

grated parm (optional)

chopped parsley

SALMON INGREDIENTS

olive oil

salmon fillet

sea salt

black pepper

lemon

METHOD

1.  To a pot, add rinsed farro, water, onion/shallot, garlic, tomato, olive oil, salt, pepper, chili flakes, and saffron. Stir. Bring to a boil and then lower to a simmer. Cook covered for about 20 minutes. Then, cook uncovered for another 10-15 minutes or until the farro is tender but still has a slight chew. Be sure to stir occasionally and add more water if farro begins to stick to the pot or is not cooked through yet.

2. Add a pad of butter if you like. Then, add in chopped parsley. Mix. Taste and adjust for seasoning. I like to add a squeeze of lemon.

3. For the salmon - pat dry the filet with a paper towel and generously season both sides with salt and pepper to taste. Heat up a pan and add enough oil to coat the bottom. Add your salmon skin-side down to the pan and press down with a spatula for 10 seconds. Cook for 7-9 minutes on medium heat. Flip and cook for another 2 minutes or until cooked to your liking (I use my meat thermometer to check if it’s between 120-125 degrees).

4. Transfer the farro and salmon to a plate. Squeeze lemon over the salmon and use a microplane to grate parmesan over the farro. Enjoy!