This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There's no taking trout with dry breeches."
-Miguel de Cervantes
Sometimes the simplest of dishes are the best. There's nothing more American than trout, corn, lettuce, tomatoes and pumpkin seeds. All of these flavors go great together in this simple cool salad.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 2 | Serving size =4 ounces trout with salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|4 tsp||olive oil|
|2 4 ounce||filets boneless trout|
|2 medium||ears fresh corn (kernels shucked from the cob)|
|1 1/2 tsp||white wine vinegar|
|1 Tbsp||dried pumpkin seeds (pepitas)|
|1 small||shallot (minced)|
|1/2 tsp||dried rosemary (crumbled)|
|fresh ground black pepper (to taste)|
|1 small||head bibb lettuce (rinsed and torn into small pieces)|
|4 ounces||grape tomatoes|
Place 2 teaspoons of the olive oil in a large skillet over high heat.
Sprinkle the trout with paprika.
When the oil is hot place the trout in the pan skin side down. Cook for about 7 to 10 minutes until the skin is crisp. Turn and cook for another 3 – 5 minutes. Remove from the pan and place on a plate. Place the plate in the refrigerator to chill.
Reduce the heat to medium and add the corn to the pan. Cook for about 5 minutes tossing frequently.
Remove to a large bowl. Add the remaining 2 teaspoons olive oil to the corn and toss.
Add the vinegar, pumpkin seeds, shallot, rosemary, salt and pepper. Toss well and place in the refrigerator to chill.
When the corn and trout is chilled place the lettuce and tomatoes in a bowl and toss well.
Place the chilled trout on plates and add half the salad to each plate. Serve.
Serving size = 4 ounces trout with salad
Servings = 2
Amount Per Serving
|Calories 452||Calories from Fat 203|
|% Daily Value|
|Total Fat 22g||35%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 13g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 6g||21%|
|Vitamin A 59%||Vitamin C 35%|
|Calcium 7%||Iron 26%|
|Vitamin K 71 mcg||Potassium 1199 mg|
|Magnesium 144 mg|