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In the cooler months, we love using unique, peak-season citrus to brighten up hearty meals. The tangy-sweet glaze for tonight’s salmon is made from honey and the juice of a tangelo—a delicious cross between a tangerine and a grapefruit. To complement the salmon and nutty farro (tossed with sautéed apple), we’re topping the dish with pan-fried rosemary, which adds a layer of woodsy flavor and crispy texture.

Ethan Mick

with Farro, Apple & Crispy Rosemary

Tangelo & Honey-Glazed Salmon

Skin-On Salmon Fillets

Semi-Pearled Farro

Scallions

Apple

Tangelo

Rosemary

Apple Cider Vinegar

Honey

Ingredients

[Heat a large pot of salted water to boiling on high. Once boiling, add the **farro** and cook, uncovered, 16 to 18 minutes, or until tender.](#) Drain thoroughly and return to the pot. Set aside in a warm place.

Cook the farro:

While the farro cooks, wash and dry the fresh produce. Pick the rosemary leaves off the stems; discard the stems. [Peel, core and medium dice the apple.](#) Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the tangelo and squeeze the juice into a bowl, straining out the seeds.

Prepare the ingredients:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **rosemary** and cook, stirring frequently, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer the fried rosemary to a paper towel-lined plate.

Fry the rosemary:

While the farro continues to cook, add the **apple** and **white bottoms of the scallions** to the pan of reserved oil; season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until slightly softened and fragrant. Transfer to the pot of **cooked farro**. Stir to combine and season with salt and pepper to taste. Wipe out the pan.

Cook the apple:

Pat the **salmon fillets** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and the skin is crispy. Flip the fillets and add the **tangelo juice**, **honey** and **2 tablespoons of water** (be careful, as the liquid may splatter). Cook, occasionally spooning the glaze over the fillets, 2 to 3 minutes, or until the salmon is coated and cooked to your desired degree of doneness. Turn off the heat.

Cook & glaze the salmon:

Stir the **vinegar** and a drizzle of olive oil  into the pot of **cooked farro and apple**; season with salt and pepper to taste. Divide the finished farro between 2 dishes. Top with the **glazed salmon fillets**. Drizzle with any **remaining glaze** from the pan. Garnish the salmon with the **fried rosemary** and **green tops of the scallions**. Enjoy!