Crispy Skin Salmon

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. Thinly slice the mushrooms.  

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot, half the chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Add the sliced bok choy stems and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat.

Once the farro has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are coated. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is lightly browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 145°F.

To the pot of cooked farro, add the cooked mushrooms, chopped bok choy leaves, butter, and mascarpone. Season with salt and pepper. Stir until combined and the bok choy leaves are wilted. Taste, then season with salt and pepper if desired. Serve the cooked fish (skin side up) over the finished farro. Enjoy!