Asian Trout Salad with Udon and Chili Ginger Dressing - Riverence Provisions

Ingredients

• 1 tablespoon fish sauce
• 1 cup sweet chili sauce
• 1 ½ tablespoons finely grated ginger
• 1/3 cup water
• ¼ cup lime juice
• salt and pepper to taste
• 4 Riverence Trout Fillets
• 1 8-ounce package Udon noodles
• 8 cups baby arugula, washed and spun dry
• 2 cups pea shoots
• 2 cups mint leaves, pulled off stems and coarsely torn
• 4 baby cucumbers, cut into thin lengthwise pieces on a diagonal
• 1 red onion, sliced thin into two-inch pieces