Salmon with Cherries, Farro and Arugula

• 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.