Trout Farro Bowl with Mango Salsa

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients

For the Mango Salsa

• 1 ripe mango, peeled and diced

• 1 red bell pepper, diced

• 1 cucumber, seeded and diced

• ½ red onion, finely diced (or more, to taste)

• 1 jalapeño pepper, seeded and finely chopped

• ¼ cup (4 g) fresh cilantro, chopped

• 2 tbsp (30 ml) fresh lime juice

• 1 tbsp (15 ml) extra-virgin olive oil

• Salt and pepper, to taste

  
  

For the Bowl

• 1 lb (450 g) trout fillet

• 1 tsp garlic powder

• 2 tbsp (30 ml) fresh lime juice, plus wedges for serving

• Salt and pepper, to taste

• 1 cup (200 g) farro

• 2 cups (480 ml) water or low-sodium vegetable broth

• 1 avocado, sliced

  
  

Instructions

1. Make the Salsa

   • In a medium bowl, combine mango, bell pepper, cucumber, red onion, jalapeño, and cilantro.

   • Add lime juice and olive oil; toss gently.

   • Season with salt and pepper, then refrigerate 15–20 minutes to meld flavors.

2. Prepare the Trout

   • Preheat oven to 375°F (190°C).

   • Season trout with garlic powder, lime juice, salt, and pepper.

   • Place on a parchment-lined baking sheet and bake 12–15 minutes, until it flakes easily with a fork.

   • Let cool slightly, then flake into large chunks.

3. Cook the Farro

   • Rinse farro under cold water.

   • In a medium saucepan, combine farro with water or broth.

   • Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook 20–25 minutes, until tender and liquid is absorbed.

   • Fluff with a fork.

4. Build the Bowl

   • Gently toss farro with mango salsa.

   • Divide among 4 bowls, top with trout and avocado.

   • Squeeze fresh lime juice over each bowl before serving.