Grilled Salmon with Spanish Charred Tomato Sauce & Herbed Farro Tabbouleh

Ingredients

• 4 fillets (6 oz each) wild salmon fillets, skin-on, patted dry
• 5 tbsp extra virgin olive oil, divided
• 1 tsp sea salt, plus extra for seasoning
• 1/2 tsp fresh cracked black pepper
• 1 tsp Spanish smoked paprika
• 4 medium ripe roma tomatoes, halved lengthwise
• 1 jar (12 oz) roasted red pepper, jarred, drained
• 3 cloves garlic cloves, minced
• 1 1/2 tbsp red wine vinegar
• 1 1/2 cups whole grain farro, uncooked
• 3 1/2 cups vegetable broth, low-sodium
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp fresh dill, chopped
• 1 medium cucumber, diced
• 1/2 cup pomegranate seeds
• 1/4 cup roasted shelled pistachios, chopped
• 2 tbsp fresh lemon juice

Instructions

1. 1

   Bring vegetable broth to boil in a saucepan. Add farro, reduce heat to medium-low, and simmer covered for 25-30 minutes until tender. Drain any excess liquid and transfer to a large bowl. Cool slightly.

2. 2

   While farro cooks, heat a cast-iron skillet over high heat for 3 minutes. Place tomato halves cut-side down directly on the dry hot skillet. Char undisturbed for 4-5 minutes until deeply caramelized, then flip and char skin-side for 2 minutes. Transfer to a plate.