Simply Delicious Pan-Seared Trout & Cucumber Salad
    Servings
    4
    Servings
    4
    Ingredients
    • 4 persian cucumberthinly sliced
    • 1/2 avocadodiced
    • 1tablespoon olive oil
    • 2teaspoons dillchopped
    • 1 shallotfinely chopped
    • 1teaspoon fresh lemon juice
    • 1/4teaspoon sea salt(optional
    • 1/4 teaspoon pepper
    • 2tablespoons no-salt-added vegetable broth
    • 1small leekdiced
    • 4 plum tomatoesseeded and diced
    • 1tablespoon fresh tarragonchopped
    • 2tablespoons macadamia nut oil
    • 46-8oz wild trout fillets
    • 1tablespoon fresh basilchopped
    • 3cups mixed greens
    Instructions
    1. Prepare the salad. In a medium bowl, combine cucumber, avocado, olive oil, dill, shallots, and lemon juice, and season with salt and pepper.
    2. Cover and refrigerate for 30 minutes.
    3. Heat vegetable broth over medium heat in a small pan. Add leek and sauté for 3 to 5 minutes.
    4. Add tomatoes and sauté for another 3 minutes. Add tarragon to pan. Remove from heat and set aside.
    5. 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.
    6. Turn fillets once for about 30 seconds. Turn back to skin side to be sure trout is cooked.
    7. Sprinkle basil evenly over all fillets and remove from heat. Place fillets on plates.
    8. Divide greens evenly between four plates. Put cucumber mixture over greens.
    9. Serve with Trout.
    Recipe Notes

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    Frontal Lobes: How Do They Shape Your Behavior? with Dr. Earl HenslinListen now on The Brain Warrior’s Way Podcast.

     

     

     

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    Simply Delicious Pan-Seared Trout & Cucumber Salad
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    Servings
    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
    Servings
    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
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Prepare the salad. In a medium bowl, combine cucumber, avocado, olive oil, dill, shallots, and lemon juice, and season with salt and pepper.
    2. Cover and refrigerate for 30 minutes.
    3. Heat vegetable broth over medium heat in a small pan. Add leek and sauté for 3 to 5 minutes.
    4. Add tomatoes and sauté for another 3 minutes. Add tarragon to pan. Remove from heat and set aside.
    5. 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.
    6. Turn fillets once for about 30 seconds. Turn back to skin side to be sure trout is cooked.
    7. Sprinkle basil evenly over all fillets and remove from heat. Place fillets on plates.
    8. Divide greens evenly between four plates. Put cucumber mixture over greens.
    9. Serve with Trout.
    Recipe Notes

    Omega-3 Squeeze Orange Value Bag
    A natural source of Omega-3 fatty acids from pharmaceutical grade fish oil. All impurities have been removed through a series of sophisticated processes. Natural orange flavor. Naturally colored. Get 21% OFF with coupon code TANA21 at checkout.

     

     

    Frontal Lobes: How Do They Shape Your Behavior? with Dr. Earl Henslin ... Listen now on The Brain Warrior's Way Podcast.