Sautéed Trout with Corn Vinaigrette - Culinary Medicine Home

Name: Sautéed Trout with Corn Vinaigrette - Culinary Medicine Home
Ingredients: 4 tsp. Olive oil; 8 ounces Fresh trout (2 4-ounce boneless filets); 1/2 tsp. Paprika; 2 medium ear Corn, sweet, yellow, raw (kernels shucked from the cob)(about 1 1/2 cups corn); 1 1/2 tsp. White wine vinegar; 1 Tbsp Pumpkin seeds; 1 Small Shallots, raw (minced); 1/2 tsp. Dried rosemary (crumbled); 1/8 tsp. Salt; 1 dash Black pepper (to taste); 1 medium head Boston or bibb lettuce (rinsed and torn into small pieces); 4 ounces Grape or cherry tomatoes

mds.culinarymedicine.org

This is a very American recipe, with trout, corn, lettuce, tomatoes and pumpkin seeds. All of these flavors go great together in this simple cool salad.

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Ingredients

4 tsp. Olive oil
8 ounces Fresh trout (2 4-ounce boneless filets)
1/2 tsp. Paprika
2 medium ear Corn, sweet, yellow, raw (kernels shucked from the cob)(about 1 1/2 cups corn)
1 1/2 tsp. White wine vinegar
1 Tbsp Pumpkin seeds
1 Small Shallots, raw (minced)
1/2 tsp. Dried rosemary (crumbled)
1/8 tsp. Salt
1 dash Black pepper (to taste)
1 medium head Boston or bibb lettuce (rinsed and torn into small pieces)
4 ounces Grape or cherry tomatoes