Trout fillet salad with corn and tomatoes

Trout is a very tasty, tender and healthy fish, supplemented with greens! This trout salad is perfect for dinner with friends or a party. It is prepared quickly, very nutritious, delicious and almost calorie-free. Great food even for those who are on a carbohydrate diet.

Ekaterina

The author of the recipe

Trout fillet salad with corn and tomatoes

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Trout (fillet)

300

Lettuce

Canned corn

100

Tomatoes

Lemon juice (freshly squeezed)

Dill

Parsley

Paprika (ground)

to taste

Salt

to taste

Ground black pepper

to taste

Vegetable oil

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 64 % 9 g

Fats 7 % 1 g

Carbohydrates 29 % 4 g

61 kcal

GI: 50 / 50 / 0

Step-by-step cooking

Cooking time: 35 min

Step 1:
Ingredients
Step 2:
Cut trout, add spices.
Step 3:
Pour lemon juice.
Step 4:
Put lettuce and tomatoes in a salad bowl
Step 5:
Fried trout.
Step 6:
Peel off the bones.
Step 7:
Put some of the fish on the tomatoes.
Step 8:
Add corn.
Step 9:
Step 10:
Step 11:
Step 12:

I advise you to start cooking with trout. It needs to be washed, cut into small pieces and fried. So don't forget to buy only fresh trout!
And don't forget about spices! Usually they are used right before roasting, but I liked the "infused" fish. So I add salt and pepper, sprinkle with lemon juice, sprinkle with paprika and leave the trout to marinate for about five minutes. During this time, you can have time to wash the lettuce leaves and heat a frying pan with vegetable oil.
While the fillet gets a golden crust, cut the tomatoes and lay out the lettuce leaves on a platter. Then we put pieces of trout, tomatoes on the dish and decorate with corn. The resulting trout salad can be lightly salted and sprinkled with finely chopped herbs.
They say that the recipe for trout salad appeared in our country thanks to the Koreans. I don't think they use canned corn, but the salad turned out to be delicious and clearly no worse than the original culinary recipe from Korea.