Rotisserie Salmon and Farro

-2/  5oz  sockeye salmon  fillets

 -2oz of chefs smokey rotisserie seasoning

 -2oz of butter unsalted

 -4oz farro

 -2oz chopped yellow onion

 -2oz chopped dried apricots

 -2 cups of Swiss chard greens

 -2oz unsalted butter

 -4ozof vegetable stock

 -salt pepper to taste

* take the salmo fillets and season both sides skin or non skin depends on your liking. I love the skin, but make sure you scale the fish if keeping skin on. Take your heated saute pan and add butter and olive oil and pan sear your fish on each side for 2 to 3 mins each to desired internal temperature. Pull salmon out a little earlier for desire temperature as this fish holds heat and keeps cooking even out the pan. Then in another pan take your pre cooked faro, onions, Swiss chard, dried apricots and let cook on medium heat till tender and add butter and stock to a creamy rich texture. Salt and pepper to taste.