Pan-fried Trout with Smoked Salmon

Pan-fried Trout with Smoked Salmon

Yield: Serves 8

Time: 40 Minutes

Pair with: Citrusy L'Ecole No. 41 Semillon 2007 (Columbia Valley).

Menu Ideas:
Yukon Gold and fresh herb potato salad

Ingredients

• 8 whole trout (4 1/2 lbs. total), cleaned, boned, rinsed, and at room temperature $
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• About 1 tsp. kosher salt, divided
• 8 thin slices smoked salmon* (4 to 5 oz. total)
• 1/2 cup cornmeal
• 6 to 7 tbsp. extra-virgin olive oil, divided $
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• 1 pound (2 pts.) mini multicolored bell peppers, stemmed, seeded, and cut in half lengthwise $
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• 2 limes, cut in wedges $
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Preparation

1. 1. Preheat oven to 150°. Sprinkle inside of each trout with salt (use about 1/2 tsp. total). Stuff each with a single layer of smoked salmon, dividing evenly. In a large, shallow dish, combine cornmeal and remaining 1/2 tsp. salt. Turn fish in cornmeal to coat evenly.
2. 2. Pour 2 tbsp. oil into each of two 12-in. frying pans, preferably nonstick, and warm them over medium heat. (Or warm a large griddle over 2 burners.) Put 3 fish in each pan and sauté, turning once, until golden brown outside and no longer translucent in the center, 8 to 9 minutes total; reduce heat if fish start to get too brown. Transfer fish to 1 or 2 large platters and keep warm in oven. Repeat cooking in 1 pan with 1 to 2 more tbsp. oil and remaining fish.
3. 3. Pour 1 more tbsp. oil into 1 pan (or onto griddle) if it's dry, then set over medium-high heat. Quickly sauté peppers until they're softened and lightly browned, about 5 minutes. Sprinkle with salt to taste and scatter on top of fish. Serve with lime wedges.
4. *Use soft, cold-smoked salmon, also called Nova or lox.
5. Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving

• Calories: 290
• Calories from fat: 53%
• Protein: 23g
• Fat: 17g
• Saturated fat: 2.7g
• Carbohydrate: 11g
• Fiber: 1.2g
• Sodium: 512mg
• Cholesterol: 55mg