Farro + Salmon + Asparagus

     Yes... it's another farro "dish".  That's what happens when I go out and buy farro in bulk.  And having no idea what dinner was going to be the other night, it eventually ended up as a Farro + Salmon + Asparagus Salad, since that is what I had in my pantry and fridge.
     This is a fly-by-the-seat-of-your-pants recipe.  Make changes or additions as you see fit.  I gently boiled the asparagus, and I'm not sure quite why I did that... It's my least favorite way to make and eat asparagus.  I won't do it again.  My favorite asparagus preparation is either roasted with olive oil in a 375˚- 400˚F oven, or sautéed in an olive oil-butter mix.  So much more flavor than steamed or boiled. 
     RECIPE:  1.  Measure 1 cup of farro (see NOTE below) and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 1 minute.  Drain.  Place a two quart saucepan over low heat and add the farro.  Toast the farro, stirring, for about 3 minutes.  This adds wonderful flavor to the grain.  Add 3 cups of cold water plus a generous pinch of salt.  Bring to a boil, then reduce heat to low.  Simmer for about 15 minutes or until farro becomes tender.  Turn off heat and allow farro to rest for 5 minutes.  Turn the farro into a mesh strainer and drain off any remaining water.  2. While the farro is cooking squeeze the juice from half a fresh lemon into a small dish.  Whisk in some good extra virgin olive oil (the same amount as the lemon juice or slightly more... your preference) and kosher salt and freshly ground pepper to taste.  Combine with the drained farro in a large bowl.           3.  Preheat oven to 400˚F.  Place 2  5-ounce pieces of salmon in a baking dish.  Sprinkle with salt and freshly ground pepper.  Chop some fresh dill and generously scatter over the salmon pieces.  Lightly drizzle with extra-virgin olive oil, then place the baking dish on the middle rack of the oven.  Roast the salmon until it flakes easily with a fork.  Remove from oven.  4.  Slice the tough ends from a bunch of asparagus and rinse the stems under cold water.  Cut the stems into pieces about 2-inches in length.  Either roast or pan fry the asparagus (see second paragraph on preparing asparagus).  Sprinkle with kosher salt.       5.  Remove the roasted salmon from its skin and break into chunks.  Add the salmon to the farro along with the cooked asparagus pieces.  Gently fold into the farro. Adjust seasoning.  Using a block of Parmigiano-Reggiano, take a vegetable peeler and slice large chards of the Parmesan.  Sprinkle chards generously over the top of the salad.  Top the salad with toasted sliced almonds or pine nuts.  
NOTE:  Farro is an ancient grain.  Look for the semipearled variety of farro for this recipe.  It has had some of the bran removed for quicker cooking.  The whole grain variety will need overnight soaking before you can proceed. 

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