Make the quick pickled onions. Combine boiling water with vinegar, sugar, and salt. Add the red onions and let sit for at least 30 minutes.

Meanwhile, prepare the pistou. Pound garlic with salt in a mortar and pestle until resembles a paste. Add basil and pound until almost smooth. Slowly pour the olive oil while still pounding the mixture. Add the tomatoes and cheese and pound until mixture comes together. Season with salt and pepper. Set aside.

Combine quinoa with water in a medium pot. Bring to a boil over high heat. Cover and reduce to a simmer over medium-low heat. Cook for 10-12 minutes or until liquid has been absorbed and quinoa is fluffy. Remove from heat, keep covered for 5 minutes. Remove lid and fluff with a fork.

Heat nonstick pan over medium-high heat. Add 1 tablespoon oil. Lay shishito peppers in the pan, making sure there is enough space between the peppers. Char until blistered, rotating the peppers. Remove from heat. Chop when cool enough to handle.

In the same pan, heat 1 tablespoon oil. Season salmon fillets with salt and pepper on both sides. Lay in pan and cook until golden brown, about 5 minutes. Flip fish over and cook until fish easily flakes with a fork.

Toss quinoa with corn, shishito peppers, and upland cress. Drizzle olive oil, lemon juice and season with salt and pepper.

Portion quinoa salad into 4 bowls. Top with pan seared salmon, drizzle on the basil pistou, and sprinkle crumbled feta and the pickled onions. Serve hot or cold.