- 1 c farro, cooked according to package directions and cooled
- 1 ½ c cherries, pitted and chopped
- 2 tbsp shallot, finely chopped
- 2 tbsp good quality sherry vinegar
- 6 tbsp extra virgin olive oil, divided
- 1 ¼ tsp kosher salt, divided
- 1 tsp freshly ground pepper
- 1 ½ lb wild salmon fillet
- 2 tbsp fresh lemon juice
- 2 c arugula (or baby kale)
- ¼ c roasted salted pistachios, finely chopped
Preheat grill to medium-high heat.
In a medium bowl, stir cherries, shallot, vinegar, 2 tbsp oil, ¼ tsp each salt and pepper together and set aside. This can be made a day ahead, just allow time for it to come to room temperature before serving.
Sprinkle salmon with ½ tsp each salt and pepper. In a large nonstick skillet, heat 2 tbsp oil over medium-high. Place salmon, skin-side up, in skillet and cook until deep golden, about 3 minutes. Flip fish and cook until skin is crisp and fish is cooked to desired degree of doneness, about 3 minutes. The internal temperature of the salmon should reach 145°F or higher on an instant-read thermometer. Transfer salmon to a platter.
In a large bowl, combine farro, greens, lemon juice, remaining 2 tbsp oil, ½ tsp salt and ¼ tsp pepper and stir to combine. Spoon cherry sauce over salmon and sprinkle with pistachios and serve with farro salad.
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