Salmon Fennel Kabobs

• 1/2 cup whole farro
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 teaspoon finely grated lemon zest plus 1 teaspoon juice
• 1 teaspoon chopped capers
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 1/2 pound piece boneless, skinless salmon, cut into 1 1/2-inch pieces
• 1/2 fennel bulb, cut into 1 1/2-inch pieces
• 1/4 small red onion, cut into 1-inch pieces

1. 1.Combine the parsley, lemon zest and juice, capers, 2 tablespoons of the oil, and a pinch each of salt and pepper in a small bowl.
2. 2.Combine the salmon, fennel, onion, the remaining tablespoon of oil, and a pinch each of salt and pepper in a medium bowl. Thread onto skewers.
3. 3.Broil, turning once, until the salmon is opaque throughout and the vegetables are crisp-tender, 7 to 9 minutes.
4. 4.Serve the kebabs over the farro with the sauce.

whole farro, parsley, lemon zest, capers, olive oil, kosher salt, salmon, fennel bulb, red onion

Taken from www.epicurious.com/recipes/member/views/salmon-fennel-kabobs-52929531 (may not work)