Salmon & Salsa Verde

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Halve the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems. Roughly chop the capers. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, peel 1 clove of garlic (you will have extra). Finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester).

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

While the farro cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to a cutting board, skin side down. Cut each fillet into 2 equal-sized pieces. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skinless side down. Cover with aluminum foil to keep warm.

While the farro continues to cook, to the pan of reserved fond, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro. Add the seasoned tomatoes, pesto, and half the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Season with salt and pepper to taste.

While the corn cooks, in a bowl, combine the chopped parsley and capers, sliced white bottoms of the scallions, remaining vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. Serve the cooked fish over the finished farro. Top the fish with the salsa verde. Garnish with the sliced green tops of the scallions. Enjoy!