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Trout fillet salad with corn and tomatoes

Trout Salad with Corn and Tomatoes

Trout is a wonderfully tasty, tender, and healthy fish, and here it's rounded out with fresh herbs! This trout salad is perfect for dinner with friends or a party. It comes together quickly, and it's filling, delicious, and very light — great even if you're watching your carbs.

Ekaterina

Recipe author

Trout fillet salad with corn and tomatoes

Composition / ingredients

Servings:

Trout (fillet)

300

Lettuce

Canned corn

100

Tomatoes

Lemon juice (freshly squeezed)

Dill

Parsley

Paprika (ground)

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 64 % 9 g

Fats 7 % 1 g

Carbohydrates 29 % 4 g

61 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 35 min

Step 1:

The ingredients.
Step 2:

Cut the trout into pieces and season with spices.
Step 3:

Drizzle with lemon juice.
Step 4:

Arrange the lettuce and tomatoes in a salad bowl.
Step 5:

The fried trout.
Step 6:

Remove any bones.
Step 7:

Lay some of the fish over the tomatoes.
Step 8:

Add the corn.
Step 9:

Step 9:
Step 10:

Step 10:
Step 11:

Step 11:
Step 12:

Step 12:

I'd start with the trout. Rinse it, cut it into small pieces, and pan-fry it — so make sure to buy only fresh trout! And don't skip the seasoning. Most people add it right before frying, but I prefer the fish once it's had a chance to soak up the flavors: I salt and pepper it, sprinkle it with lemon juice and paprika, and let it marinate for about five minutes. In that time you can rinse the lettuce leaves and heat a skillet with vegetable oil. While the fillet browns to a golden crust, slice the tomatoes and lay the lettuce leaves out on a platter. Then arrange the trout and tomatoes on top and scatter over the corn. Give the finished salad a light sprinkle of salt and some finely chopped herbs. They say this trout salad came to us by way of the Koreans. I doubt they use canned corn, but the salad turned out delicious — and honestly no worse than the original.