For the Fish
(2) 6 ounce each salmon filets with skin
2 tablespoons red wine vinegar
2 tablespoons chopped cilantro (save a few intact leaves for plating)
½ teaspoon cumin
Salt and pepper to taste
2 shallots thinly sliced
2 cups semi-pearled farro
2 cups vegetable stock
2 cups carrot juice
Add vegetable stock and carrot juice to sauce pan and bring to boil. Lower to simmer, then add salt and farro. Cover and simmer, occasionally stirring.
While simmering farro, heat sauté pan (preferably non-stick if you have one available) on high heat and add vegetable oil (or any neutral oil with a high smoke point). Take both salmon filets and place skin side down. Once oil is shimmering, hold the salmon down to prevent it from curling away from the pan for the first few seconds. Cook for 1-2 minutes under high heat, then lower to medium/high until skin is nice and crispy and releases from the pan easily. Turn salmon over and cook on the flesh side still on medium heat.
Remove salmon and set aside reserve oil in the pan. Now mix in shallots and tomatoes with cumin/salt/pepper into the same pan and add a touch of oil if necessary. After 2-3 minutes, when shallots have turned translucent, add the red wine vinegar.
Remove farro from sauce pan and fold in cilantro season to taste. Plate the farro, place fish skin side up on top, then spoon over shallots and tomatoes.