Ingredients
3 1/2 tbsp Extra virgin olive oil (for dressing)
1 1/2 tbsp Sesame oil (for dressing)
1 tbsp Apple cider vinegar (for dressing)
1 whole orange(s) Orange peel (zest) (for dressing)
1 1/2 tsp Tahini
2 anchovy Anchovy, canned in olive oil, drained (chopped, for dressing)
1 clove(s) Garlic (crushed, for dressing)
1 dash Black pepper (for dressing)
1 pinch Himalayan sea salt (for dressing)
1/2 head Lettuce, romaine (heart, chopped, for salad)
1/2 bunch Parsley, Italian, fresh (chopped, for salad)
12 slice Cucumber (for salad)
3 large stalk(s) Celery (from the soft inside, for salad)
1 fillet (160 gm) Trout, rainbow (from leftovers, or poached)
2 1/2 tbsp hulled Hemp seeds, shelled
Instructions
1. Build the Salad:
Add chopped romaine heart, parsley, cucumber and celery to a bowl and set aside.
2. To make the Dressing:
In another small bowl mix olive oil, sesame oil, tahini, apple cider vinegar, orange zest, chopped anchovies, crushed garlic and black pepper with a fork to combine.
3. Top the salad with Rainbow Trout. Drizzle dressing over the top. Finish with a sprinkle of hemp seeds.
To prepare trout:
In a skillet bring water to a gentle simmer.
Season trout with salt and pepper
Slide fillet into water and let simmer for approximately 8 minutes or until the trout is opaque and flakes easily when tested with a fork.
Remove from water and serve over salad.
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