Broiled Salmon and Farro Risotto

5 ingreedz* recipe alert 🚨 Salmon, farro, stock, peas, and parmesan. The broiling method for cooking salmon is so foolproof that you’ll be making it more often. The farro risotto takes some attention, but with few ingredients, why not try something new?

*not counting kosher salt, pepper, and olive oil because that should be in your pantry already

Ingredients:

• 2 center-cut salmon filets

• 1 cup farro

• 2 quarts of chicken stock (low sodium preferably, but if your market only has regular, just be mindful of salt)

• 1 cup frozen peas (or any veggie you have in the freezer)

• 1/2 cup of parmigiano reggiano

• Kosher salt and pepper

• Extra-virgin olive oil

Steps:

1. Pre-heat oven to broil (500 degrees).

2. On a sheet pan lined with parchment, silicone pat, or greased foil, season both sides of the salmon liberally with kosher salt and pepper. Let the salmon sit skin-side down and set aside.

3. In a sauce pan, heat up the stock over medium heat. Keep warm.

4. In a skillet, heat up a few tablespoons of EVOO over medium-high heat and toss in the farro to lightly toast the grain for 30 - 60 seconds.

5. Ladle in warmed stock into the farro 1 cup at a time. Give the farro time to absorb the broth and occasionally stir. When you notice the broth is almost completely gone, toss in another ladle of broth. When you get to a point when you have about 2 cups of broth left, move to step 6.

6. Place the salmon onto the middle rack in the oven. Cook for 10 - 12 minutes (10 for medium-rare, which I prefer) and remove sheet pan from oven.

7. While the salmon is broiling, finish cooking the farro with the remaining 2 cups of broth. Test for doneness. Farro is a grain, so it will have more of a chewier bite to it. If you want it softer, then you could add water to continue to cook. Turn off the heat.

8. Add the frozen peas and the residual heat will cook it through. Then toss in the parmigiano reggiano and adjust the seasoning to your liking with kosher salt and pepper

9. Plate some of the farro risotto as a bed and top it with one of the salmon filets. Enjoy!