Ingredients:
Makes 4 Servings
4 (6 oz/175 g) Norwegian trout filet portions
Salt
Pepper
Vegetable oil
7 oz / 200 g whole grain pasta
12 oz / 350 g cherry tomatoes
½ small red onion
1 clove garlic
1/3 cup / 0,5 dl olive oil
2 teaspoons sugar
1 teaspoon salt
10 big leaves fresh basil
1 lemon
Spring lettuce mix
Baby romaine lettuce
2 tablespoons olive oil
Flake salt
Instructions:
- Sprinkle the trout portions with salt and pepper.
- Pre-heat your grill on high heat and brush oil over clean grates. Place salmon, don’t move the fish for 2-4 minutes depending on heat and flip only when clear grill marks are visible. Cook 2 more minutes before removing from heat or placing in cooler side of the grill. Salmon will continue to cook even after removed from heat source, so be careful not to overcook.
- Cut the cherry tomatoes in half and slice the red onion in thin slices. Add chopped garlic and basil, then mix in lemon juice, salt, pepper, sugar, and olive oil, leave for at least 10 minutes.
- Boil the pasta.
- Strain the olive oil dressing from the cherry tomatoes over the pasta and mix well to give the pasta more flavour. Wash and tear/cut the lettuce and toss in olive oil and a few flakes of salt. Mix it in the pasta.
- Plate the pasta and lettuce in a bowl, top with cherry tomatoes and flakes of juicy trout chunks.
Enjoy!