Appetizers & Salads

Trout Cobb Salad with Lemon Dill Dressing Serves 2 For the Lemon Dill Dressing: 3 tablespoons fresh lemon juice 2 tablespoons Dijon mustard 2 teaspoons honey 1 medium garlic clove, minced ½ teaspoon kosher salt 1/8 teaspoon freshly ground black pepper ½ cup grape seed or sunflower oil 2 tablespoons fresh dill, chopped finely Directions: Whisk together the lemon juice, mustard, honey, garlic, salt and pepper until completely blended. Add oil in a slow steady stream, whisking continuously until thick and creamy. Add dill and stir well. Refrigerate. Smoky Seasoning for Trout: 1/3 cup chili powder 2

Trout Skewers with Honey-Lime Sriracha Sauce Ingredients: Honey-Lime Sriracha Sauce: 1/2 lime zest and juice 2 tablespoons honey 3 tablespoons Sriracha Sauce Chili flakes (optional) Asian Slaw: 1 small red bell pepper, julienned 1 small yellow bell pepper, julienned 1 medium carrot, julienned 1 small zucchini, julienned 2 green onions, thin juliennes to make curls 1 small watermelon radish, sliced wafer thin and cut into halves Chill in ice water and set aside. Dressing for Slaw: 4 teaspoons rice wine vinegar 1 tablespoon sesame oil 1 teaspoon honey Salt & pepper to taste 1 tablespoon sesame seeds (optional) Micro greens for

Pan Seared Trout on Toast Ingredients: 2 Trout fillets 8 cherry tomatoes, cut in quarters 1 small red onion, thinly sliced 2 tablespoons olive oil 1 tablespoon sherry vinegar 1 tablespoon chives, finely chopped salt & pepper, to taste 1 tablespoon butter ¾ cup mayonnaise 3 cloves garlic, minced 2 tablespoons lime 4 pieces of toasted brioche 1 lime, cut in wedges for garnish Directions: In a bowl, mix together tomatoes, onion, oil, vinegar, chives, salt, and pepper. Set aside. Rub the fish with salt and pepper. Cook in butter about 2 minutes on each side. To make the

Smoked Rainbow Trout Wraps with Red Pepper Cream Cheese Ingredients: 4 5-ounce trout fillets; thawed, smoked and flaked ½ cup English cucumber, cut into matchsticks 4 8-inch soft flour tortillas ¾ cup reduced-fat cream cheese 1/3 cup Greek yogurt 2 tablespoons fresh chives, snipped 2 tablespoons fresh dill, chopped 1 ½ cups roasted red pepper (if using red pepper in a jar, drain well and dice) 1 teaspoon smoky paprika Salt and pepper 1 cup mixed baby greens Directions: Preheat oven to 325° F. Put the cucumber sticks in a bowl and sprinkle with salt.

Rainbow Trout with Roasted Sweet Corn Salad Ingredients: 4 Rainbow Trout fillets 1 tablespoon olive oil 4 teaspoons prepared seasoning, Grill Mates Sweet n Smokey Rub 3 ears fresh corn, unhusked, roasted on grill (about 2 cups total when cooked and cut from cob) 6 cups lightly packed mixed baby greens ½ cup cherry tomatoes, sliced 1/3 cup red onion sliced into thin wedges 1 fennel bulb, trimmed, cored and cut into paper-thin slices 2 tablespoons rice vinegar 6 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1 tablespoon shallot, chopped 1 teaspoon sugar 1

Rainbow Trout Fillets with Kale Salad Ingredients: 2 tablespoons balsamic vinegar 6 tablespoons extra virgin olive oil ¼ cup dried cranberries, chopped ½ bunch kale, stems removed and washed 2 teaspoons kosher salt 2 teaspoons black pepper ¼ cup pine nuts 2 Rainbow Trout Natural Fillets 1 tablespoon olive oil Salt and pepper ¼ cup grated cheese (Parmigiano or Romano) Directions: In small bowl, mix together balsamic vinegar, olive oil, and dried cranberries and set aside. Roll washed kale into a log and slice through log to make thin strips, no more than ¼ inch.

Prosciutto and Sage Wrapped Rainbow Trout Yield: 2 Servings Ingredients: 4 thin slices of prosciutto 1 tablespoon olive oil 4 (4-oz.) Rainbow Trout Fillets 2 tablespoons unsalted butter 12 small sage leaves 2 tablespoons dry sherry Salt and freshly ground black pepper Directions: Preheat the oven to 425°F. Wrap each rainbow trout fillet with one slice of prosciutto. Heat a large, heavy ovenproof skillet over medium-high heat until very hot. Add oil and coat the pan. Add fish to the pan, top-side down. Cook two to three minutes, or until prosciutto is lightly browned.

Rainbow Trout Nicoise Salad Ingredients: 4 (6 oz.) Clear Springs Rainbow Trout fillets Kosher salt and pepper to taste 1 pound marble potatoes or red baby potatoes, sliced 1/3 inch thick 2 tablespoons dry white wine 10 ounces of thin green beans, trimmed 4 large eggs 1 head Boston lettuce, trimmed, cleaned and leaves separated 6 radishes, trimmed and quartered or sliced thin ½ cup Niçoise olives ¼ cup white wine vinegar 2 tablespoons shallot, minced 2 tablespoons Dijon mustard 1 tablespoon fresh thyme, chopped Kosher salt Freshly ground black pepper ¾ cup extra virgin olive oil 8

Rainbow Trout Cakes with Red Quinoa and Horseradish Cream Ingredients: 4 (5-6 oz.) Clear Springs Rainbow Trout fillets, cooked and flaked 1 cup red quinoa, cooked 4 green onions, cleaned and trimmed, using white and green parts 3 teaspoons capers, drained and coarsely chopped Zest of one lemon 1 teaspoon Old Bay Seasoning 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large eggs, lightly beaten 2 cups Panko bread crumbs, pulsed in blender for a few seconds Vegetable oil for frying 1 large tomato, sliced into 8-10 slices 1 avocado, peeled and