2 Skin-On Salmon Fillets
⅔ Cup Semi-Pearled Farro
1 Bunch Rosemary
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Honey
Cook the farro
Heat a large pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
Prepare the ingredients
While the farro cooks, wash and dry the fresh produce. Pick the rosemary leaves off the stems; discard the stems. Peel, core and medium dice the apple. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the tangelo and squeeze the juice into a bowl, straining out the seeds.
Fry the rosemary
While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the rosemary and cook, stirring frequently, 1 to 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 continues 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 to 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 & glaze the salmon
Pat the salmon fillets dry with paper towels; season 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 fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and the skin is crispy. Flip the fillets and add the tangelo juice, honey and 2 tablespoons of water (be careful, as the 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 & plate your dish
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 2 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.