Heat the skillet and place the salami (you don't need any oil) and cook over medium heat, stirring occasionally, for a few minutes or desired crispness.
Toast the millet in the skillet about 3-4 minutes, until fragrant and slightly brown. Carefully add the hot water and bring to a boil. Reduce heat, cover, and cook for about 17-20 minutes or as recommended on package (I normally cook about 17 minutes - kind of al dente) until the water is absorbed. Salt to taste. Remove from heat and set aside to let stand for 5 minutes, then fluff with a fork and let cool (this salad could be served as warm as cold).