SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 5 min | INGREDIENTS: 1 large trout filet 1 small bunch of dill 1/2 cup of nuts (pecans or walnuts) 4 cups of mixed greens 1/2 cup of shredded carrots olive oil white wine vinegar smoked paprika cayenne turmeric garlic powder S&P |
DIRECTIONS
Season the trout with salt, paprika, cayenne, turmeric and garlic powder. Add a splash of olive oil and completely coat the filet in seasoning.
In a pan, heat a splash of olive oil, over medium high.
When the oil starts to smoke place the trout skin side down. Sear for about 1-2 min per side, then remove from heat and set aside.
Chop the dill and nuts roughly. In a small bowl combine dill, nuts, olive oil and a splash of white wine vinegar. Mix well.
On a large plate or in a bowl, combine 2 cups of mixed greens and 1/4 cup of shredded carrots.
Place the trout over the salad and drizzle the pesto all over the fish. Enjoy!
NOTES:
Trout is a fantastic alternative to salmon, that is affordable and ultimately equitable in nutritional value. You can sub the salad base with arugula, spinach, or any other greens of your choice.
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