Tangelo & Honey-Glazed Salmon with Farro & Apple

• servings: 2
• active time: 25-35 Minutes
• total time: 35-45 Minutes

Ingredients

2 Skin-on Salmon Fillets patted dry (BBQ cut fillets from Trader Joes are my go to)

2 Scallions thinly sliced, with white bottoms and green tops separated.

2/3 Cup Semi-Pearled Farro

1 Honeycrisp Apple peeled, cored, and medium diced

1 Tangelo halved, seeded, and juiced into a bowl

2 Rosemary sprigs with leaves picked off and stems discarded

1 Tbsp Apple Cider Vinegar

1 Tbsp Honey

Directions

**See Notes

**Cook the Farro (see notes)

Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16-18 minutes, or until tender. Drain thoroughly and return to the pot, set aside in a warm place.

Wash and dry fresh produce, and prepare the ingredients as detailed in the ingredients list.

Fry the Rosemary

While the farro continues to cook, in a medium pan heat 2 teaspoons of olive oil on medium-high until hot. Add the rosemary leaves and cook, stirring frequently, 1-2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer the fried rosemary to a paper towel-lined plate.

Cook the Apple

While the farro conintues to cook, add the apple and white bottoms of the scallions to the pan of reserved oil; season with salt and pepper. Cook on medium-high, stirring frequently, 3-4 minutes, or until slightly softened and fragrant. Transfer to the pot of cooked farro. Stir to combine and season with salt and pepper to taste. Wipe out the pan.

**Cook and Glaze the Salmon (see notes)

Season fillets with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned filllets, skin sides down, and cook 4-5 minutes on the first side, or until browned and the skin is crispy. Flip the fillets and add the tangelo joice, honey an 2 tablespoons of water (careful, as liquid may splatter). Cook, occasionally spooning the glaze over the fillets, 2 to 3 minutes, or until the salmon is coated and cooked to your desired degree of doneness. Turn off the heat.

Finish the Farro and Plate

Stir the vinegar and a drizzle of olive oil into the pot of cooked farro and apple; season with salt and pepper to taste.

Divide the finished farro between two dishes. Top with the glazed salmon fillets. Drizzle with any remaining glaze from the pan. Garnish the salmon with the fried rosemary and green tops of the scallions.

Notes

Farro: I buy the pre-cooked Farro at Trader Joes. It only needs boiled for 10-12 minutes. It comes in blue bags of 1.5 cups. If you make a whole bag at once, simply double your quantity of apple, green onions, and apple cider vinegar.

Salmon: I have a tendency to overcook salmon when I cook it in the pan. I am much more comfortable with and yield better results baking it in the oven. When I make this dish, I bake the salmon skin side down at 400 degrees for 15 minutes, transfer the fillets to the pan after the juice mixture has been added (to prevent sticking to the pan), then I allow it to finish cooking with the glaze for 2-3 minutes.