Salmon With Orange-Fennel Sauce

Prepare  1/2 cup of farro or quinoa to 1 cup of water. Bring water to a boil in a sauce pan, add the farro or quinoa, reduce to medium low heat, cover and cook for 10-15 minutes until water is absorbed, remove from heat.

While the farro or quinoa is cooking, start the fennel sauce:

4 cloves garlic,  finely chopped or pressed through a garlic press
1 small shallot, finely chopped
1 fennel bulb, sliced thin and roughly chopped

Saute in olive oil in a 10" saute pan until slightly tender. Then add zest and juice from one lime and one lemon. Add 1/3 cup of orange juice, 1 tablespoon fresh thyme, 2 tablespoons roughly chopped fresh tarragon, 1 teaspoon aleppo pepper (optional) , salt and pepper to taste. Bring to a boil for 2-3 minutes. Reduce heat to simmer and cook another 10-12 minutes. Remove from heat, add 2 tablespoons unsalted butter. Serve over salmon.

While the sauce is cooking, saute 3-4 small salmon filets in olive oil for 3- 4 minutes on each side (depending on the thickness of the filets). Place each piece of salmon on some of the farro or
quinoa, top with the fennel sauce.

**Serve with a vegetable or salad.