Grilled Atlantic Salmon On A Warm Farro And Vegetable Salad
- 5 ounce Salmon fillet
- 1 ounce cooked farro
- 1 ounce steamed spinach
- 1/2 ounce steamed shiitake mushrooms
- 2 ounce steamed butternut squash
- 2 each roasted brussel sprouts
- 2 teaspoons dill
- 1/2 ounce Champagne vinegar
- 1 ounce extra virgin olive oil
- Freshly ground black pepper
Place 1 cup of faro in a sauce pot with 2.5 cups of water, bring to a boil, reduce heat and cook until tender.
Steam spinach until just wilted.
Steam mushrooms until tender.
Steam butternut squash until tender.
Roast brussel sprouts in a 425 degree oven until browned and tender.
Combine above ingredients with Champagne vinegar, dill and remaining olive oil. .
Coat salmon with 1 teaspoon olive oil and season with 1/4 teaspoon smoked sea salt and fresh ground pepper. Grill to desired doneness.
Toss faro salad in a warmed skillet, place in a large entrée size bowl, place salmon on top and sprinkle with remaining smoked sea salt.