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  • Adriano dos Santos

Creamy Trout Salad - KETO + Anti-inflammatory


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


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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