25\u00b0F.
Rub the trout with 4 of the lemon
over fish. If using large salmon fish refrigerate for 2-3
In a food processor, process salmon until finely minced. Add eggs
To cook trout, wash and dry the fish
ith cooking spray.
Arrange trout fillets in the baking dish
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
emove any skin & bones from trout & flake the flesh.
Blend
Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).
lb thin slices of salmon on the bottom and sides
roiler. This is a resturant recipe. This makes 12 four oz
ins.
To make the trout rillets (spread), place the juice
ll marinade ingredients and add salmon fillets. Refrigerate for 2 or
irst time you make this recipe and then go up or
b>trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe
heaped teaspoon of the salmon caviar and scatter over the
Spread over blinis. Top with salmon and chives.
For the
Heat the oil in a large skillet on medium heat. Season the trout fillets. Cook for 3-4 mins each side or until desired doneness.
For the remoulade, place the yolks, lemon juice and mustard in a food processor or blender, and process until smooth. With the motor running, add the oil in a thin stream through the chute until the dressing thickens. Stir in the remaining ingredients.
Serve the trout fillets with the remoulade and baby spinach.
Heat oil and butter in a large frying pan. Cook trout, skin-side down, for 2 mins. Flip and cook for another 2 mins, or until cooked to your liking.
Meanwhile, to make the pawpaw salsa, combine all ingredients.
Distribute spinach between serving plates. Serve topped with trout and pawpaw salsa.