Farro Salmon Salad

By AzWench

Ingredients

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Preparation

Step 1

Grains:
3 cups farro
Cook grains in 5 cups chicken stock.
Bring to boil till steam flag appears,
Remove from heat and let finish cooking.
Chill grains

Salmon:

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.

Dressing:
1 cup Barleens flax oil
1 chopped red onion
1/2 cup olive oil
2-tablespoons dill weed
3/4 cup Balsamic vinegar
Salt and pepper to taste

Salad:

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 1/2 cup dressing. Place grains on plate. Layer salmon next and drizzle remaining dressing over the top. Add toasted pine nuts if desired

Asparagus: 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.