Ingredients 3 ounces pumpernickel bread, cubed 1/4 cup extra-virgin olive oil, divided 1 1/2 tablespoons fresh lemon juice 1 1/2 tablespoons prepared horseradish 2 teaspoons whole-grain mustard 1 (8-ounce) package frozen precooked quinoa (such as Village Harvest), thawed 1 (5-ounce) package mixed salad greens 1 (4-ounce) package smoked trout, skinned 4 ounces precooked packaged beets, […]
Layering the elements of this flavor-bomb salad guarantees even distribution in every bite and makes for a lovely platter. Ingredients 3 ounces pumpernickel bread, cubed 1/4 cup extra-virgin olive oil, divided 1 1/2 tablespoons fresh lemon juice 1 1/2 tablespoons prepared horseradish 2 teaspoons whole-grain mustard 1 (8-ounce) package frozen precooked quinoa (such as Village […]
Ingredients 1 1/2 (1-ounce) slices sourdough bread, torn 2 (6-ounce) rainbow trout fillets Cooking spray 1 tablespoon Dijon mustard 1/2 teaspoon dried tarragon 1/4 teaspoon paprika 2 lemon wedges Preparation Preheat oven to 450°. Place bread in a food processor; pulse until crumbly. Place the trout, skin side down, on a jelly roll pan coated […]
Ingredients 2 tablespoons herb-flavored or plain vegetable oil 1/4 cup lemon juice 1/2 teaspoon salt 4 (6-ounce) trout fillets 4 sprigs fresh tarragon 1 lemon, sliced Cooking spray Preparation Combine first 3 ingredients in a small bowl, stirring well with a wire whisk. Place fish in a 13- x 9-inch baking dish. Pour oil mixture […]
Ingredients 3 tablespoons olive oil, divided 2 tablespoons minced shallots 1 tablespoon minced fresh garlic 2 1/2 cups fresh Bing cherries, pitted and halved 1/3 cup chopped walnuts, toasted 1 teaspoon minced fresh sage 1 teaspoon minced fresh thyme 1/4 cup port wine 1 tablespoon honey 1 teaspoon kosher salt, divided 3/4 teaspoon freshly ground […]
Ingredients 2 tablespoons fresh lime juice 1 tablespoon fish sauce 2 teaspoons dark sesame oil 1/2 teaspoon crushed red pepper 4 (6-ounce) trout fillets Cooking spray 1/4 cup coarsely chopped fresh cilantro Lime slices (optional) Cilantro sprigs (optional) Preparation 1. Preheat oven to 450°. 2. Combine first 4 ingredients in a small bowl; stir well. […]
Ingredients 1 1/2 (1-ounce) slices sourdough bread, torn 2 (6-ounce) rainbow trout fillets Cooking spray 1 tablespoon Dijon mustard 1/2 teaspoon dried tarragon 1/4 teaspoon paprika 2 lemon wedges Preparation Preheat oven to 450°. Place bread in a food processor; pulse until crumbly. Place the trout, skin side down, on a jelly roll pan coated […]