- Calories 324
- Caloriesfromfat 38%
- Fat 13.5g
- Satfat 2.6g
- Monofat 4.3g
- Polyfat 5.5g
- Protein 29.4g
- Carbohydrate 23.3g
- Fiber 6g
- Cholesterol 75mg
- Iron 2.2mg
- Sodium 376mg
- Calcium 165mg
Smoked Trout Salad with Apples and Pecans
Becky Luigart-Stayner
Rainbow trout is a tender fish with pink flesh and a mild flavor. Substitute any other white fish, or even salmon. You can use other fruit in place of the apples, if you prefer; pears or berries would work nicely.
How to Make It
Step 1
Soak wood chips in water 30 minutes, and drain well.
Step 2
Combine lemon juice, horseradish, and fillets in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes, turning bag occasionally.
Step 3
Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
Step 4
Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Remove fillets from bag; discard marinade. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets on grill rack over foil pan on unheated side. Close lid; cook 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Step 5
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, oil, and chili powder, stirring with a whisk. Combine greens, apples, and onion in a large bowl; drizzle with vinaigrette. Toss gently to coat. Remove skin from fillets; discard skin. Break fillets into pieces; serve over salad. Sprinkle with nuts.
