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Nothing helps sooth the pain of a very long hump day like a garlic Dijon roasted Halibut and and Tex-Mex Farro Salad.  Everything came out perfect.  It was a wonder mix of white Halibut and a tasty summer salad featuring my new favourite grain, Farro.  Normally the salad is made with brown rice but I decided to mix things up with Farro instead.  I find Farro has a much better flavour than brown rice


Here's the cooking directions to reproduce this cook for yourself.


Halibut (Cooked at 400 F indirect over a split Firebox (smoked with plum wood) Marinaded overnight.


Halibut Marinade:


- 1/4 Cup of Dijon Mustard

- 1/8 cup or Lemon Juice 

- Fresh Minced Cilantro 

- Fresh pan roast Garlic and minced Shallots (roasted in Butter)

- Dizzy Pig Shakin' the Trees rub


Tex-Mex Farro Salad:  Serves 4 People 


- 1 1/2 Cup of Rinsed and Steamed Farro.  (I used a Fench Oven and a Butane stove to slowly simmer the Farro over 30 minutes).  Bring to a boil over 10 minutes and simmer for 20-25 minutes.


- 1 Diced Peeled Cucumber 

- 1/2 a diced purple onion

- 1 diced Yellow Mango

- 2 cups of diced Tomatoes 

- 1 can of Black Beans 

- 1/8 cup of Parmesan or Feta depending on your preference 

- 1/4 Cup of minced Cilantro 


Vinaigrette Dressing:


- 1/8 Cup of Lemon Juice

- 1/8 Cup of Honey

- 1/8 Cup of dry White Riesling Wine 

- Ground Peppercorn

- 2 Pinches of Kosher Salt





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