Trout-And-Tomato Salad With Black Pepper Vinaigrette Recipe

Name: Trout-And-Tomato Salad With Black Pepper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-ounce) rainbow trout fillet with skin*; 1 tablespoon kosher salt; 1 tablespoon sugar; 1 tablespoon coarsely ground pepper; 1/2 cup chopped fresh dill; 2 tablespoons dry sherry; 3 tablespoons cognac; 2 tablespoons orange liqueur; 8 large plum tomatoes; 2 cups assorted baby greens

Servings: persons

1 (10-ounce) rainbow trout fillet with skin*
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon coarsely ground pepper
1/2 cup chopped fresh dill
2 tablespoons dry sherry
3 tablespoons cognac
2 tablespoons orange liqueur
8 large plum tomatoes
2 cups assorted baby greens

1
Make shallow cuts, 1/4 inch apart, on skin side of fish. Sprinkle with salt and next 3 ingredients; drizzle with sherry, cognac, and orange liqueur. Cover and chill 48 hours, turning once.
2
Cook tomatoes in boiling water 30 seconds; drain. Plunge into ice water to stop the cooking process. Drain and peel tomatoes. Cut a 1/4-inch-thick slice from top and bottom of each tomato. Scoop out pulp, and discard. Place each tomato on a serving plate; stuff with about 1/4 cup greens, allowing greens to extend from tomato. Drizzle with Black Pepper Vinaigrette. Cut fish into thin slices, and arrange around tomato.
3
*Smoked salmon may be substituted for trout and next 7 ingredients.

kcal

Calories

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 (10-ounce) rainbow trout fillet with skin*, 1 tablespoon kosher salt, 1 tablespoon sugar, 1 tablespoon coarsely ground pepper, and more.

Yes, Trout-And-Tomato Salad With Black Pepper Vinaigrette 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.

Trout-And-Tomato Salad With Black Pepper Vinaigrette

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