Ruby Red Trout Salad Recipe
sun-dried tomato walnut pesto, veggie studded rice, goat cheese cream, sun-dried tomato vinaigrette
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Ingredients
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Grilled Trout
Sun-Dried Tomato Walnut Pesto
Veggie-Studded Rice
Goat Cheese Cream
Sun-Dried Tomato Vinaigrette
Salad Assembly
Method
Grilled Trout
- 1
Season and cook trout
Pat trout fillets dry with paper towels. Drizzle 2 tbs olive oil over both sides, then season skin and flesh with 1 tsp salt and 1/2 tsp black pepper. Heat a nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of oil. Place trout skin-side down and press gently for 15 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving until the skin is crisp and the flesh is opaque about two-thirds up. Flip carefully and cook an additional 1–2 minutes until just cooked through (internal temp ~135°F / 57°C). Squeeze lemon over the fillets and set aside to rest while you assemble the salad.
Sun-Dried Tomato Walnut Pesto
- 2
Make pesto
Combine drained sun-dried tomatoes, toasted walnuts, basil leaves, grated cheese, garlic clove, lemon juice, red pepper flakes and 1/2 tsp salt in a food processor. Pulse until coarsely chopped. With the motor running, stream in 3 tbs olive oil until the mixture forms a spreadable pesto (scrape down sides once). Taste and adjust salt or lemon if needed. Transfer to a small bowl.
Veggie-Studded Rice
- 3
Cook rice and vegetables
Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs olive oil or butter over medium heat. Add diced shallot and sauté 2–3 minutes until translucent. Add carrot and red bell pepper and cook 3–4 minutes to soften. Add the rinsed rice and stir to coat with oil for 1 minute. Add 2 cups water or broth and 1/2 tsp salt. Bring to a boil, reduce to a low simmer, cover and cook 15 minutes (or according to package) until liquid is absorbed. Remove from heat, fold in peas and let sit 5 minutes covered to steam. Fluff with a fork, stir in chopped parsley and season with 1/4 tsp black pepper. Keep warm.
Goat Cheese Cream
- 4
Whip goat cheese cream
Place goat cheese, 3 tbs Greek yogurt, lemon zest, honey, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk vigorously or use a small immersion blender until smooth and slightly airy. Add a teaspoon of water or more yogurt if needed to reach a pipeable / spreadable consistency. Chill briefly if desired.
Sun-Dried Tomato Vinaigrette
- 5
Make vinaigrette
In a small jar or bowl combine chopped sun-dried tomatoes, 1 tbs red wine vinegar and 1/2 tsp Dijon mustard. Whisk while slowly streaming in 3 tbs olive oil until emulsified. Stir in 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp pepper. Taste and adjust acidity or seasoning. If you prefer a smoother vinaigrette, briefly pulse in a blender or use an immersion blender.
Salad Assembly
- 6
Assemble salad
In a large bowl, combine mixed salad greens, radicchio (if using), halved cherry tomatoes and cucumber. Toss gently with about half of the sun-dried tomato vinaigrette to lightly coat (reserve remainder for serving). Spoon warm veggie-studded rice into the center or alongside greens (warm rice adds texture and heartiness). Dollop goat cheese cream in three small quenelles or spoonfuls around the plate. Place each trout fillet over the greens or rice. Drizzle a tablespoon of sun-dried tomato walnut pesto over each trout, and sprinkle toasted walnuts and fresh basil leaves over the salad. Finish with remaining vinaigrette to taste and an extra grind of black pepper.