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Trout Salad

I had a lunch date with a dear foodie friend, and decided to make a nice trout salad for the occasion. We bought a few pounds of Steelhead Trout, which I had cooked a few days before. I had about a pound leftover which was the perfect amount to make into a light, Spring salad. For this recipe, you don’t have to use trout, but I would suggest buying your own fish and cooking it instead of buying something like canned tuna. I do use canned tuna, don’t get me wrong, but this salad has so many fresh ingredients that the fish really needs to be super fresh to compliment the flavors. Also, we should all get in the habit of buying fish from the counter, even though it seems safer to buy it from the freezer section. Trust me, it will just taste better.

You will need:

  • 1 lb Steelhead trout, pulled apart with a fork
  • 1 shallot, diced
  • 2 stalks celery, diced
  • 1 cup red cabbage, diced
  • 1/2 yellow pepper, diced
  • 1/2 fresno chili
  • the juice of 1/2 lemon
  • 3 tbs mayo
  • a drizzle of olive oil
  • salt and pepper, to taste

Once you have gathered and prepped your ingredients, you just have to mix it all together. That’s it. I love salads like this because they are simple to make, full of lean protein as well as vegetables, and you can make a big batch that will last for days. I served it in a red cabbage leaf, but it would also be great on toast or served with crackers as an appetizer. I would even suggest shaping it into balls, breading it, and frying it. It wouldn’t be quite as healthy, but it would be really really good!

One Response to “Trout Salad”

  1. Hey, I finally decided to write a comment on your blog. I just wanted to say good job. I really enjoy reading your posts.

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