1 1/2cupsreduced sodium chicken or vegetable broth
1small applefinely chopped
1/4cupshaved fennel~1/2 bulb
Juice of 1 whole orange
Juice of 1/2 lemon
1tspred wine vinegar
Black pepper to taste
Set oven to broil and line a baking sheet with foil.
Cook farro according to package instructions in chicken or vegetable broth. Once cooked, drain any excess water and set aside to slightly cool. In the meantime, prepare remainder of salad by combining all ingredients in a large bowl and tossing to mix. Mix in farro and set aside.
Blot salmon with a paper towel and sprinkle with sea salt. Place skin-down on prepared baking sheet.
Whisk fish marinade (red wine vinegar, mustard, lemon and honey) together in a small bowl and coat salmon with half of mixture. Broil salmon for 6 minutes, remove from oven and add remainder of marinade and broil again for ~3 minutes, or until salmon is cooked through. Spoon any remaining pan sauce onto salmon filets for final coat.
To assemble, spoon one third of farro salad onto a plate and top with one salmon filet. Top with a sprig of fresh thyme (optional) and dig in!