This Warm Sorghum Salad with Trout is one of my favorite salad recipes. The protein in the form of trout is nice and light, and the dish is packed with numerous veggies like asparagus, radishes, cucumbers, and more. My favorite part of this salad is the pickled onion because it adds some unique dimension and the perfect bite. If you’re like me and need a solid crunch in your salad, this one’s for you!
1 cup sorghum, rinsed
4 tsp kosher salt
3 watermelon radishes (if in season, or a good handful of regular radishes), thinly sliced
1 pound asparagus spears, blanched and shocked, and sliced ¼ inch thick on the diagonal
4 persian cucumbers, sliced into ¼ inch thick rounds
2 garlic cloves, minced
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
1 T organic maple syrup
½ lemon and zested
½ cup soft, fresh herbs (cilantro, dill, and mint)
Pickled red onion (see note)
Black pepper, to taste
8 ounces fresh, wild-caught trout, skin-on and pin bones removed
Pickled Red Onions
1 red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 T sugar
1 ½ tsp kosher salt
1 smashed garlic clove + 1 tsp peppercorns (optional)
Heat the ACV, sugar, and salt in a saucepan over medium heat until sugar and salt dissolve, about 1 minute. Place the onion (and garlic + peppercorns if using) in a jar and pour the ACV mixture to cover. Let cool at room temperature for at least 30 minutes, and store any leftovers with a tightly fitted lid in the fridge.
Start by rinsing the sorghum with cool water using a fine mesh strainer until the water runs clear. Combine the rinsed sorghum with 3 cups of water and a generous pinch of salt in a medium saucepan over high heat. Bring the water to a boil, then reduce to medium low, and simmer for about 50-60 minutes until the water is completely absorbed and the sorghum is soft but chewy. Once the sorghum is down, let is rest for a few minutes, drain the excess moisture from the pot and fluff with a fork.
While the sorghum is cooking you can prepare your pickled red onions.
Next blanch the asparagus in boiling salted water for 60 seconds and immediately submerge into an ice bath. Dry the asparagus and slice into ¼ inch-thick diagonal pieces.
Using a mandoline, slice radishes and cucumbers into very thin rounds.
In a small bowl, combine olive oil, vinegar, 1 minced garlic clove, maple syrup and some lemon zest, and whisk until incorporated.
Pat the trout dry and sprinkle with salt and pepper. Heat a non-stick skillet over medium heat with a bit of olive oil until it starts to sizzle.
Cook trout filets, skin side down, for 2 minutes, then carefully flip with a spatula. Cook for another minute or until almost cooked through, adding the second minced garlic clove and a squeeze of lemon juice. Continue to cook for another minute or so until the fish is golden brown and the flesh flakes off easily with a fork. Transfer to a plate and flake with a fork into bite-sized pieces.
In a medium bowl, gently toss the warm sorghum with the vinaigrette, asparagus, radishes, cucumber, pickled red onion, the herbs and lemon zest until combined. Taste and season with salt and pepper.
Top with the sorghum with the flaked trout, olive olive, a squeeze of lemon juice and garnish with the rest of the herbs and lemon zest. Enjoy!