Ingredients
1/2 cup whole farro
1/2 cup fresh flat-leaf parsley, chopped
1 teaspoon finely grated lemon zest plus 1 teaspoon juice
1 teaspoon chopped capers
3 tablespoons olive oil
Kosher salt and black pepper
1/2 pound piece boneless, skinless salmon, cut into 1 1/2-inch pieces
1/2 fennel bulb, cut into 1 1/2-inch pieces
1/4 small red onion, cut into 1-inch pieces
Preparation
1.Combine the parsley, lemon zest and juice, capers, 2 tablespoons of the oil, and a pinch each of salt and pepper in a small bowl.
2.Combine the salmon, fennel, onion, the remaining tablespoon of oil, and a pinch each of salt and pepper in a medium bowl. Thread onto skewers.
3.Broil, turning once, until the salmon is opaque throughout and the vegetables are crisp-tender, 7 to 9 minutes. 4.Serve the kebabs over the farro with the sauce.
