grilled norwegian fjord trout over panzanella salad
serves 4
- 4- 6 oz. norwegian fjord trout fillets (sub wild king, coho or sockeye salmon or atlantic salmon)
- olive oil
- kosher or sea salt
- pepper
season fillets with salt & pepper
lightly brush fillets with olive oil and place skin side up on lightly oiled grill and cook for 5 minutes. it is important to not touch fillets for the 5 minutes or they might stick to grill. flip fillets and cook another 5 minutes or until barely opaque in the center.
panzanella salad (adapted from ina garten’s recipe)
- 3t good olive oil
- 1/2 french baguette (day old works great), cut into 1” cubes
- 1 t kosher salt
- 2 ripe tomatoes cut into 1” cubes
- 1/2 seedless cucumber, unpeeled, sliced 1/2” thick
- 1/2 red bell pepper, seeded, cut into 1” cube
- 1/2 yellow bell pepper, seeded, cut into 1” cubes
- 1/4 red onion thinly sliced
- 10-12 large basil leaves, torn into coarse pieces
- 2 t capers, drained
for the vinaigrette (this makes more than you’ll need, save the rest for another salad!)
- 1 clove minced garlic
- 1/2 t dijon mustard
- 3 t champagne vinegar
- 1/2 c good olive oil
- 1/2 t kosher salt
- 1/4 t freshly ground black pepper
heat the oil in a large sauté pan. add the bread and salt; cook over low to medium heat, tossing frequently until nicely browned. add more oil as needed. you may have to do this in 2 batches.
for the vinaigrette, whisk all ingredients together.
in a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers. add the bread cubes and toss with about 1/2 the vinaigrette, more if desired. season with salt and pepper.
note: if the salad sits for too long after the vinaigrette is added the bread cubes can become soggy, still tasty but not desirable.
serve with grilled fish on top
