Salmon Farro Grain Bowl

Ingredients

• 3 lemons (juiced and zested)
• 1 orange (juiced and zested)
• 1 ½ tablespoons honey
• ½ cup extra virgin olive oil
• 1 teaspoon sumac
• 1 teaspoon za'atar
• kosher salt and black pepper (to taste)
• 2 salmon filets (8 ounces each)
• 4 cups chicken or vegetable stock
• 1 ½ cups farro
• 1 bay leaf
• 4 thyme sprigs
• ½ cup Greek yogurt
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon fresh dill (chopped)
• ½ small bunch mint (finely chopped)
• 2 Persian cucumbers (thinly sliced)
• pomegranate seeds
• ½ cup crumbled feta cheese
• toasted pistachios
• 1 avocado
• lemon zest (for garnish)
• orange zest (for garnish)

1. 1Preheat the oven to 425°F (218°C). Place an oven rack in the second position below the heating element.
2. 2In a small spouted measuring cup, add the lemon zest and juice, the orange zest and juice, honey, olive oil, sumac, za'atar, salt and pepper. Whisk to combine.
3. 3Add the marinade to an 8x8 or 9x9 pan. Then, add the salmon filets, skin side up, to the pan. Cover with plastic wrap.
4. 4Transfer to the refrigerator, and marinate for at least 30 minutes and up to two hours.
5. 5Line a sheet tray with a thin tea towel or paper towels. Set aside.
6. 6Add the chicken stock to a large saucepan, bring to a boil, and season with salt. Add the farro to a fine mesh strainer or colander, and rinse to clean off any excess starch.
7. 7Add the farro, bay leaf, and thyme and cook according to package directions. Once the farro is done cooking, remove it with a spider or a large slotted spoon onto the prepared sheet tray.
8. 8Dry the farro as much as possible with a tea towel or paper towel. Transfer half of it to another sheet tray. Drizzle the olive oil over the farro, and season with salt. Bake for 15-20 minutes, or until deeper brown and crunchy. Remove from the oven and allow to cool. Keep the oven on.
9. 9Place a wire rack on top of a sheet tray. Add the salmon filets, skin side down, to the wire rack. Using a pastry brush or spoon, brush two tablespoons of the marinade onto each filet, then season with salt.
10. 10Bake for 15-20 minutes. Then, increase the oven heat to broil, and broil for three to five minutes, or until the salmon is golden brown and the internal temperature of the salmon reaches 135°F (57°C).
11. 11Remove the salmon from the oven, and allow to cool on the sheet tray until ready to plate.
12. 12In a small mixing bowl, add the yogurt, parsley, dill, mint, lemon zest and juice, honey, salt, and pepper and mix well to combine. Refrigerate until ready to use.
13. 13Spread a generous layer of herb yogurt in the bottom of two serving bowls. In another small mixing bowl, add the cooled, boiled farro and the crunchy farro. Toss gently to combine and divide the mixture between two bowls, layering over the herb yogurt.
14. 14Using a fish spatula, gently slide the spatula in between the salmon skin and the flesh, and gently pull to remove the skin. Add the salmon to the bowl. Then, add the herbs, cucumbers, pomegranate seeds, feta cheese, toasted pistachios, and avocado around the bowl. Finish with lemon zest, orange zest, and additional olive oil, if desired. Serve immediately.