One-Pan Pink Salmon with Sauerkraut, Onion and Eggplant

Tex-mex-inspired comfort food: tender pink salmon paired with sauerkraut, onion and eggplant and farro, finished with mint and borage and a hit of white pepper and cloves. 1. Pat the pink salmon dry and season with salt, white pepper and cloves. 2. Heat sunflower oil in a heavy pan and braise the pink salmon until it develops a deep golden crust, about 15 minutes. 3. Add sauerkraut, onion and eggplant to the pan and cook until just tender, stirring in mint and borage for fragrance. 4. Cook the farro separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of soy sauce before serving hot.