Sorghum Salad Bowl with Trout | McCormick For Chefs®

Ingredients

• Main | Serves 4
• 20 oz Rainbow Trout, boneless, 4 each 5 ounce filets
• 1/2 tsp McCormick Culinary ® Red Pepper, Crushed
• 1 tbsp Butter
• 1 cup Red Seedless Grapes, sliced in half, lengthways
• 1 each Granny Smith Apple, peeled, chopped
• 1 stalk Celery Rib, diced
• 2 each Green Onions, thinly sliced
• 1/2 cup Pecans, toasted
• 1 cup Sorghum, rinsed, drained and picked through
• 3 cups Water
• 1/2 tsp Gourmet Salt
• 1/2 tsp McCormick Culinary ® Black Pepper, Pure Ground
• Salad and Dressing | Serves 4
• 2 tsps Apple Cider Vinegar
• 2 tsps Dijon Mustard
• 1/4 tsp McCormick Culinary ® Cinnamon, Ground
• 1/2 cup Olive Oil