Smoked Trout Salad with Apples and Pecans

Smoked Trout Salad with Apples and Pecans
Photo by Becky Luigart-Stayner


  • 4 (6-ounce) rainbow trout fillets
  • ½ teaspoon salt, divided
  • 1 cup thinly sliced red onion
  • Cooking spray
  • ¼ teaspoon chili powder
  • 2 cups thinly sliced Braeburn apple (about 1 large apple)
  • 2 tablespoons white wine vinegar
  • + 8 more ingredients
    • 3 tablespoons fresh lemon juice
    • 8 cups mixed salad greens
    • 2 cups wood chips
    • ½ teaspoon freshly ground black pepper, divided
    • 2 cups thinly sliced Golden Delicious apple (about 1 large apple)
    • 1 tablespoon walnut oil or olive oil
    • 1 teaspoon prepared horseradish
    • 2 tablespoons chopped pecans, toasted

Soak wood chips in water 30 minutes, and drain well.Combine lemon juice, horseradish, and fillets in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes, turning bag occasionally.Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. ...

View full recipe at My Recipes


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