Summer Corn And Smoked Trout Dinner Salad Recipe

Name: Summer Corn And Smoked Trout Dinner Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Garlic Rye Toasts; 2 thick slices rye toast; 2 tablespoons good butter, softened; 1 clove fresh, young garlic; For the salad; 2 tablespoons olive oil; 1 shallot, chopped; 1 fresh ancho chili pepper, diced; 1 red pepper, diced; 2 handfuls fresh green beans, cut into 1 inch pieces; 2 ears fresh corn on the cob, kernals removed; 1 handful fresh purple basil; 2 tablespoons fresh lemon juice; 1 teaspoon maple syrup; 1 teaspoon dijon mustard; 3 tablespoons olive oil; sea salt, to taste; 8 ounces smoked trout

Servings: persons

Garlic Rye Toasts
2 thick slices rye toast
2 tablespoons good butter, softened
1 clove fresh, young garlic
For the salad
2 tablespoons olive oil
1 shallot, chopped
1 fresh ancho chili pepper, diced
1 red pepper, diced
2 handfuls fresh green beans, cut into 1 inch pieces
2 ears fresh corn on the cob, kernals removed
1 handful fresh purple basil
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1 teaspoon dijon mustard
3 tablespoons olive oil
sea salt, to taste
8 ounces smoked trout

1
Toast rye bread. Mince garlic very finely, almost to a paste and mix with butter. Set aside for the moment.
2
Heat olive oil in saute pan to hot, but not smoking. Add in shallots and peppers and a pinch of sea salt. Saute 2-3 mins over medium heat, until shallots start to get translucent. Add green beans and saute another 5-8 minutes, until everything is tender, but still has a crunch. Add corn kernals and saute 2-3 minutes. Take pan off of heat, tear basil into large pieces and stir to combine. Heat will wilt basil, but not over cook.
3
Add lemon juice, maple syrup, mustard and 3 tablespoons olive oil and a pinch of sea salt in blender. Blend until combined. Pour over corn and pepper mixture. Toss to coat all the veggies.
4
Split corn and pepper mixture between two large soup bowls (use 4 smaller bowls or plates is serving as appetizer). Break smoked trout into large pieces and divide between bowls, placing it on top of corn mixture. Spread garlic butter on toasted rye bread while it is still warn and serve along side the salad. Garnish with piece of the purple basil for dramatic flair.

299

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: Garlic Rye Toasts, 2 thick slices rye toast, 2 tablespoons good butter, softened, 1 clove fresh, young garlic, and more.

Yes, Summer Corn And Smoked Trout Dinner Salad 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!

Summer Corn And Smoked Trout Dinner Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions