Salmon & Creamy Mushroom Farrotto

Meanwhile, halve, peel, and finely chop onion. Mince or grate garlic. Pick sage leaves from stems; thinly slice half the leaves and finely chop remaining half.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a second large pan over medium-high heat. Add panko and season with salt and pepper. Cook, stirring, until golden brown and toasted, 3-4 minutes. Transfer to a plate.

Pat salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook salmon (skin side down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.

Heat a drizzle of olive oil in pan used for mushrooms over medium heat. Add onion and a big pinch of salt. Cook, stirring, until onion is softened, 3-5 minutes (reduce heat to medium low if onion begins to brown).

Stir in garlic and chopped sage (add another drizzle of olive oil if pan seems dry). Cook, stirring, until fragrant, 1-2 minutes.

Stir farro, stock concentrates, and 1¼ cups water (2¼ cups for 4 servings) into pan with onion mixture. Bring to a boil over high heat, then reduce heat to medium low. Cook, stirring occasionally, until farro is tender and liquid has mostly absorbed, 25-30 minutes. (TIP: If farro is done before salmon, turn off heat and cover to keep warm.)

Once farro is done, stir in cooked mushrooms, roux concentrate, cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Season with salt and pepper to taste.

Place whole salmon atop farrotto.