Farro Salmon Salad
3 cups farro
Cook grains in 5 cups chicken stock.
Bring to boil till steam flag appears,
Remove from heat and let finish cooking.
Using Durotherm Dutch oven pan, fresh herbs, lemon slices, and then place the salmon on top. Drizzle with oil, and sliced lemons on top. Cook on med-hi heat till steam flag appears. Remove and place on trivet and allow to poach for 20 minutes. Chill.
1 cup Barleens flax oil
1 chopped red onion
½ cup olive oil
2-tablespoons dill weed
¾ cup Balsamic vinegar
Salt and pepper to taste
Vegetables………Chopped cucumbers, tomatoes, onions, chili peppers, and lettuce
Toss vegetables and grains together with about 1 cup of dressing. In another bowl toss salmon in about ½ cup dressing. Place grains on plate. Layer salmon next and drizzle remaining dressing over the top. Add toasted pine nuts if desired
Toss asparagus in olive oil and season with garlic salt. Cook 3-4 minutes under broiler toss, cook 3-4 min till turns a pretty green.