1/2 cup or a bit more creamy cauliflower sauce (recipe below)
1 cup pearled farro, rinsed under cold water before cooking
2 cups water
1 tbsp Parmesan cheese
12 to 16 ozs wild salmon
2 tbsp olive oil
½ tsp garlic powder
½ tsp dried basil
1/4 tsp salt or adjust to taste
MAKE THE FARRO: Add the water to sauce pan and bring to a boil. Stir in the pearled farro.
Reduce heat, cover and simmer the farro for 20 to 25 minutes, until all the water has been absorbed. Stir the creamy cauliflower sauce into the salmon. Keep covered off the heat while the salmon finishes cooking.
PREPARE THE SALMON: As the farro simmers, prepare the salmon. Preheat a grill to medium high. Combine the olive oil, garlic powder, basil and salt in a large sealable bag. Rinse and pat dry the salmon, then place the salmon in the bag. Seal the bag, and gently toss the salmon to coat with the marinade. Let the salmon sit at room temperature for about 5 to 10 minutes.
Remove the salmon from the bag, shaking off excess marinade. Place the salmon skin side down on the grill. Grill cover on medium high for about 5 minutes.
Turn the salmon over, and grill for about 2 more minutes, flesh side down. Check the salmon for doneness, it should be just cooked through and still moist. You can grill for another couple minutes if needed. Remove the salmon from grill when done and let rest on a platter.
PLATE THE DISH: place a scoop of the farro on a plate, then plate a portion of the salmon alongside the farro. Enjoy!