Make the brine by dissolving ¼ cup salt in 1 quart of cold water in a medium bowl.
Place the salmon filets in the bowl and brine for 30 to 45 minutes.
Pre-heat the sous vide water bath to 125°F.
Rinse the salmon with cold water and pat dry with a paper towel. Place the filets in a ziplock bag with a drizzle of olive oil, lemon zest and chopped fresh thyme.
Use the water displacement method to remove air from the air and seal the bag and cook for 45 minutes to 1 hour.
Remove from the water bath then remove the salmon from the bag and pat dry with paper towels.
To sear the salmon skin: Heat a skillet over high heat with a drizzle of olive or canola oil. Sear the skin side for 30 seconds.
To make the risotto
Bring the chicken or vegetable stock to a boil in a small saucepan. In a separate large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the chopped onion + ½ teaspoon salt and saute the onion until it is soft and translucent but not browned, about 4-5 minutes.
Stir in the farro and cook for about 2 minutes to lightly toast the farro.
Pour in the wine and stir constantly with a wooden spoon until the liquid is almost fully absorbed.
Start adding the boiling stock 1 cup at a time, stirring every few minutes until the liquid is absorbed. Continue adding stock until the farro is cooked (you will need to taste frequently to know when it is ready).
Finish the risotto by removing from the heat and stirring in the parmesan, butter, meyer lemon zest, lemon juice and the freshly chopped basil. Taste for seasoning and add more salt or lemon juice as needed.
Since the salmon is brined before it is cooked, it's not necessary to season it with salt before cooking.