Some Trout recipes

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Smoked Trout Salad With Red Chile-Caesar Dressing
>
> Serves 4

> 1/3 cup fresh lemon juice
> 2 tablespoons olive oil
> 2 tablespoons grated Parmesan
> 2 peeled garlic cloves
> 1 1/2 teaspoons anchovy paste
> 1 teaspoons red chili paste
> 1 teaspoons Dijon mustard
> 1/2 teaspoonsWorcestershire sauce
> Salt and freshly ground black pepper
> 6 cup chopped Romaine lettuce leaves
> 2 smoked trout fillets -- broken up into 2-inch pieces (about 2 cups)
> 1 cup seasoned croutons
>
> In a blender or food processor, combine lemon juice, oil, Parmesan,
> garlic, anchovy paste, red chili paste, mustard, and Worcestershire
> sauce. Puree until smooth. Season, to taste, with salt and black pepper.
> Arrange lettuce leaves on a serving platter and top with trout and
> croutons. Pour over dressing and serve.

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Spicy Wasabi Trout
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> Serves 4

>
>
> 2 boneless fresh trout filets -- about 500 g each
> 1 tablespoons wasabi (loose paste) -- prepared or equal parts wasabi
> powder and
> water
> 2 tablespoons soy sauce
> Salt and pepper to taste
> Vegetable oil for the grill
>
> Mix the wasabi and soy sauce until it becomes a smooth mixture. Reserve
> half of the wasabi mixture for the finished fish. Salt and pepper the
> trout filets on all sides. Spread half  of the remaining wasabi mixture
> on all sides of the trout. Use a paper towel with a generous
> amount of vegetable oil to  coat the grill with oil. This will prevent the
> fish from sticking. Starting with the skin side down, place the salmon
> filets over a medium hot fire. Grill the trout for about 9 to 12 minutes
> on each side, depending upon thickness. Standard rule of thumb is 10
> minutes per inch for perfectly cooked fish. Remove the trout from the
> grill and serve immediately with the reserved portion of the wasabi
> mixture.

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Smoked Trout-Dill Salad Sandwich
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> 1 pound smoked trout fillets, flaked
> 1 cup chopped peeled cucumber, seeds discarded
> 2 tablespoons snipped fresh dill
> 2 tablespoons mayonnaise or substitute
>
> 2 tablespoons unflavored greek yogurt
> 1 tablespoon lemon juice
> 1/2 teaspoon worcestershire sauce
> 1/3 teaspoon salt
> 1/8 teaspoon white pepper
> 1 ripe tomato
> 4 bagels or croissants, split, toasted
>
> Place fish in medium bowl. Add cucumber and dill to the fish; stir to mix.
> In small bowl stir mayonnaise, yogurt, lemon juice, Worcestershire sauce,
> salt and pepper together. Blend into the trout mixture. Cut tomato into 8
> slices. Arrange trout salad and 2 tomato slices between each toasted
> bagel or croissant. Pack in Ziploc sandwich bags.
> Makes 4 sandwiches.

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> Rainbow Trout with Orange Teriyaki
>
> 2 rainbow trout fillets cut in half
> 3/4 cup teriyaki glaze or sauce
> 3/4 tsp. powdered ginger
> 3 ounces of orange juice
> 1 Tbsp. cilantro, finely chopped
>
> Combine Teriyaki and the other ingredients. Whisk until smooth. Cook trout
> fillets on an outdoor grill or in your oven broiler, while brushing
> Teriyaki mixture over fish. Plate trout and serve immediately with steamed
> rice and orange segments. Serves 4-6.
>

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Subject: Spring Thyme Salmon


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> 1/3 cup orange juice
> 1 tablespoons olive oil
> 1 teaspoon thyme leaves
> 1 teaspoon powdered mustard
> 1/2 teaspoon garlic powder
> 1/4 teaspoon salt
> 1/4 teaspoon ground black pepper
> 1 pound trout fillet
>
> Mix orange juice, oil, thyme, mustard, garlic powder, salt and  pepper
> in small bowl. Place trout in large resealable plastic bag or glass
> dish. Add marinade; turn to coat well.  Refrigerate 20 minutes, turning
> occasionally. Remove fish from  marinade. Discard any remaining
> marinade.  Broil 10 minutes or until fish flakes easily with fork.
> Makes four servings.
>
> Preparation: 10 minutes
> Marinating time: 20 minutes
> Cooking: 10 minutes