Smoked Trout Salad With Apples And Pecans Recipe

Name: Smoked Trout Salad With Apples And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups wood chips; 3 tablespoons fresh lemon juice; 1 teaspoon prepared horseradish; 4 (6-ounce) rainbow trout fillets; Cooking spray; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons white wine vinegar; 1 tablespoon walnut oil or olive oil; 1/4 teaspoon chili powder; 8 cups mixed salad greens; 2 cups thinly sliced Golden Delicious apple (about 1 large apple); 2 cups thinly sliced Braeburn apple (about 1 large apple); 1 cup thinly sliced red onion; 2 tablespoons chopped pecans, toasted

Servings: persons

2 cups wood chips
3 tablespoons fresh lemon juice
1 teaspoon prepared horseradish
4 (6-ounce) rainbow trout fillets
Cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons white wine vinegar
1 tablespoon walnut oil or olive oil
1/4 teaspoon chili powder
8 cups mixed salad greens
2 cups thinly sliced Golden Delicious apple (about 1 large apple)
2 cups thinly sliced Braeburn apple (about 1 large apple)
1 cup thinly sliced red onion
2 tablespoons chopped pecans, toasted

1
Soak wood chips in water 30 minutes, and drain well.
2
Combine lemon juice, horseradish, and fillets in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes, turning bag occasionally.
3
Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200u00b0 to 225u00b0.
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.
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.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups wood chips, 3 tablespoons fresh lemon juice, 1 teaspoon prepared horseradish, 4 (6-ounce) rainbow trout fillets, and more.

Yes, Smoked Trout Salad With Apples And Pecans falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoked Trout Salad With Apples And Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions