• Preparation
    25 mins.
  • Cook Time
    15 mins.
  • Serves
    4
  • Difficulty
    5/10

Behind the Recipe

Chasing the Feeling of that First Bite

It was cold, that first day on the river by my lonesome. I wasn’t catching diddly squat, and I was ready to return to camp with an empty cooler. Before throwing in the towel, I had a moment… There I was, alone among the mountains, surrounded by the deep greens and snow-capped peaks of the Rockies. Fish or not, the grandeur of it all brought a toothy grin to my face. And I swear to this day, it was at that moment I felt the tug on my line. 

Whether your fish is fresh from the stream or straight from the store, this Grilled Trout Salad recipe is a delicious, not-too-heavy course you can bring home and make your own.

As seen in Beyond the Flame with Maddie Brenneman.

Ingredients

Ingredients

  • Trout

  • 2 filets, one whole fish
  • 1 lemon
  • 2 sprigs rosemary
  • Salt and pepper


  • Salad

  • 4 cups salad greens, such as arugula, mesclun, red leaf romaine or baby spinach
  • 1 cup mixed herbs, such as parsley, basil, oregano, chives or cilantro
  • ½ cup sunflower sprouts
  • ½ cup grape tomatoes 


  • Dressing

  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar 
  • 1 garlic clove
  • 1 tbsp. sugar 
  • 1 tsp. Dijon mustard
  • 1 tsp. tarragon 

Preparation


Trout
  • Season trout with salt and pepper.
  • Slice lemon into rounds.
  • Top trout with lemon and rosemary.

Salad
  • Fill your sink with cool water. 
  • Toss in salad greens and gently wash until all dirt falls to the bottom of the basin.
  • In salad spinner, spin greens until dry.
  • Place greens into large salad bowl, adding tomatoes and sprouts.

Dressing
  • Chop onions.
  • Mince garlic.
  • Combine and mix olive oil, balsamic, garlic, sugar, mustard, and tarragon.

Cooking Instructions


  1. 1

    Grill trout over high, direct heat to prevent filets from sticking.

  2. 2

    Grill for 8 minutes per inch of thickness, cooking the first side slightly longer than the second.

  3. 3

    Once done, let cool for 10 minutes.

  4. 4

    Use a fork to pull apart filets.

  5. 5

    Add grilled trout to the salad bowl mixture.

  6. 6

    Top salad with dressing and serve.

Recipe - No. 33

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