- 4 1/2 cups water
- 1 1/2 cups farro
- 2 teaspoons kosher salt, plus more as needed
- zest and juice of one lemon
- 2 medium garlic cloves, finely chopped
- 1/2 of a shallot finely chopped
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup olive oil
- 3 ounces baby arugula, washed and coarsely chopped
- 1/2 cup shelled pistachios
- 2 oranges segmented and cut
- 4 salmon filets
Bring the water to a boil over high heat in a medium saucepan. Add the farro and 1 teaspoon of the salt, stir to combine, and return to a simmer. Reduce the heat to medium low and continue simmering, stirring occasionally, until the farro is tender, about 25 to 30 minutes.
Meanwhile, place the remaining teaspoon of salt, lemon zest, lemon juice, garlic, and measured pepper in a large bowl and stir to combine. While whisking continuously, add 3 tablespoons of the oil in a slow, steady stream until it’s fully incorporated. Set the bowl aside at room temperature for at least 15 minutes.
When the farro is ready, immediately drain it. Re-whisk the lemon-garlic dressing, add the warm farro and arugula, and stir to combine. Set aside while you cook the salmon.
Season both sides with salt and freshly ground black pepper.
Heat the remaining tablespoon of oil in a large frying pan over high heat. Place the salmon in the pan and sear until deep golden brown, about 3 to 4 minutes. Using a spatula flip the salmon and cook about 3 minutes more.
Stir the farro salad to recombine, then divide among 4 plates, garnish with orange segments, sprinkle with pistachios. Plate the salmon and serve immediately.