Seared Salmon over Farro

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel the carrots; thinly slice into rounds. Combine in a bowl. If necessary, peel the garlic; finely chop. Using the flat side of your knife, smash the garlic until it resembles a paste (or use a zester). Pit and roughly chop the dates. In a bowl, combine the labneh, half the vinegar, up to half the garlic paste, and a drizzle of olive oil. Season with salt and pepper to taste. 

While the farro continues to cook, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. 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. Cover with the aluminum foil to keep warm. 

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the prepared zucchini and carrots; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the remaining garlic paste and remaining vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. 

To the pot of cooked farro, add the cooked vegetables, chopped dates, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish over the finished farro. Top the fish with the garlic labneh. Enjoy!