A vibrant Grilled Veggie Salad with smoky Fishwife Trout and a zesty herb vinaigrette. Perfect for a refreshing summer meal or side dish packed with flavors and fresh herbs.
Fishwife Smoked Rainbow Trout
A vibrant Grilled Veggie Salad with smoky Fishwife Trout and a zesty herb vinaigrette. Perfect for a refreshing summer meal or side dish packed with flavors and fresh herbs.
Fishwife Smoked Rainbow Trout
- • Grill a bunch of veggies of your choosing - I grilled a bell pepper, eggplant, zucchini, squash, and asparagus
- • Handful of arugula
- • Bunch of fresh parsley
- • Bunch of fresh mint
- • Bunch of fresh basil
- • Bunch of fresh cilantro
- • Lemon zest and juice
- • Olive oil
- • Champagne vinegar
- • Salt
- • Fishwife Trout and brine
- Grill veggies until charred and tender. Place them in a medium sized bowl, add some salt, and allow them to cool.
- In a blender, mix the herbs, lemon zest and juice, olive oil, vinegar, salt, and trout brine until the mixture is a vibrant green.
- Combine the arugula with the grilled veggies and top with remaining herbs. Toss the salad with the herb vinaigrette and serve chilled or at room temperature.
Fishwife Smoked Rainbow Trout
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