Directions

1. In a medium saucepan, combine farro, enough water to cover by 1 inch and 2 teaspoons salt. Partially cover and heat to boiling on high. Reduce heat to maintain simmer. Cook, partially covered, 20 to 25 minutes or until tender, stirring occasionally; drain well.
2. Meanwhile, in a large bowl, whisk lemon juice, shallot, mustard, oil and 1⁄4 teaspoon salt. Add cooked farro and tomatoes, stirring to combine. Fold in arugula and leftover “BBQ” Salmon.