Time: ~ 25 minutes

Serves: 3-4

Ingredients:

     Salad

• 8oz Hot-Smoked Steelhead Trout (2 x 4oz portions)
• 1 red onion, finely chopped
• 1 scallion, finely chopped
• 2 Persian cucumbers, diced
• 2 1/2 cups arugula
• 1/2 cup crumbled feta cheese
• 2 cups farro, rinsed and drained
• Fresh herbs (we used handfuls of mint, scallion, parsley and dill)
• Salt + pepper to taste

     Dressing

• ¼ cup olive oil
• ½ cup yogurt
• 2Tbs lemon juice
• 1 Tsp lemon zest
• ½ cup fresh herbs
• 1Tbs Dijon mustard
• Salt + pepper to taste 

Dressing Instructions: 

• Whisk together measured ingredients listed above, good for up to 3 days in the fridge.

Salad Instructions:

• Immediately get your farro cooking, as this will take the longest – follow instructions on packaging.
• Thinly chop your red onion, scallion and herbs – set aside.
• Dice cucumber into small 1/2 inch pieces.
• Once farro is cooked, strain and rinse under cold water for 30 seconds to cool it off.
• Combine farro, arugula, red onion, cucumber, feta, and herbs (save some for dressing) in a mixing bowl, season lightly with salt and pepper.
• Dress salad, cut your hot-smoked steelhead into bite-size portions, serve and enjoy!