Barley-Salmon Salad With Arugula Vinaigrette

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2 cups water

1 cup uncooked quick-cooking barley

1 (8-ounce) salmon fillet (about 1 inch thick)

1/2 teaspoon salt, divided

Cooking spray

2 cups trimmed arugula

3 tablespoons white wine vinegar

2 teaspoons extra-virgin olive oil

1/4 teaspoon black pepper

2 garlic cloves, crushed

1/2 cup (2 ounces) crumbled ricotta salata or feta cheese

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