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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