Grilled Mango Tabbouleh:

• 4 Mangos, peeled
• 1/2 cup Char-grilled Corn, removed from cob
• 1/2 cup Halved Heirloom Cherry Tomatoes
• 1 cup Cooked Quinoa
• 1 cup Cooked Farro
• 1 cup Cooked Barley
• 2 bunches Parsley, chopped
• Salt
• Black Pepper

Mango Mustard Vinaigrette

• Canola Oil
• 1/2 cup Grainy Mustard
• 1/2 cup Orange Juice
• 1/2 cup Apple Cider Vinegar
• 1 cup Reserved Mango Flesh, scraped from pits
• 1 bunch Parley, chopped
• Salt
• Black Pepper

To Assemble and Serve:

• Salt
• Black Pepper
• Canola Oil
• 4 8-ounce pieces Steelhead Trout, cleaned, pin bones removed
• Cilantro or Parsley