Simply Delicious Pan-Seared Trout & Cucumber Salad

Nutrition Facts
Simply Delicious Pan-Seared Trout & Cucumber Salad
Serving Size
 
4 g
Amount per Serving
Calories
348
% Daily Value*
Fat
 
17.2
g
26
%
Saturated Fat
 
3.5
g
22
%
Cholesterol
 
121
mg
40
%
Sodium
 
255
mg
11
%
Carbohydrates
 
5.8
g
2
%
Fiber
 
1.2
g
5
%
Sugar
 
2.6
g
3
%
Protein
 
41
g
82
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 4

Ingredients:

  • 4 persian cucumber thinly sliced
  • 1/2 avocado diced
  • 1 tablespoon olive oil
  • 2 teaspoons dill chopped
  • 1 shallot finely chopped
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon sea salt (optional
  • 1/4 teaspoon pepper
  • 2 tablespoons no-salt-added vegetable broth
  • 1 small leek diced
  • 4 plum tomatoes seeded and diced
  • 1 tablespoon fresh tarragon chopped
  • 2 tablespoons macadamia nut oil
  • 4 6-8oz wild trout fillets
  • 1 tablespoon fresh basil chopped
  • 3 cups mixed greens

Directions:

  • Prepare the salad. In a medium bowl, combine cucumber, avocado, olive oil, dill, shallots, and lemon juice, and season with salt and pepper.
  • Cover and refrigerate for 30 minutes.
  • Heat vegetable broth over medium heat in a small pan. Add leek and sauté for 3 to 5 minutes.
  • Add tomatoes and sauté for another 3 minutes. Add tarragon to pan. Remove from heat and set aside.
  • Heat macadamia nut oil in a large nonstick pan over medium high heat. Add trout fillets, skin side down. Cook for 5 minutes. If trout fillets are large, you may need to cook them two at a time to make sure that they are completely flat on the skillet. The skins should get golden and a little crispy.
  • Turn fillets once for about 30 seconds. Turn back to skin side to be sure trout is cooked.
  • Sprinkle basil evenly over all fillets and remove from heat. Place fillets on plates.
  • Divide greens evenly between four plates. Put cucumber mixture over greens.
  • Serve with Trout.

Notes:

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