Warm Sorghum Salad with Trout | Elissa Goodman

Ingredients

• 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