Crispy Salmon With Farro And Pecan Gremolata Recipe

Cooking skin-on salmon can seem intimidating, but this method for cooking the fillets ensures crispy, golden skin. Leave enough room between the fillets and make sure the oil is good and hot before you slide the fillets in. Pro tip: when you place the salmon in the pan, start with one end close to you and lay the rest of the fillet down away from you. This means that if any hot oil splatters it wont hit you. Farro is a whole grain thats similar to barley. It has a distinctive nutty flavor, perfect for pairing with the pecan and parsley gremolata.