Grilled Norwegian Fjord Trout over Panzanella Salad

Serves 4

• 4-  6 oz. Norwegian fjord trout fillets (sub wild King, Coho or sockeye salmon or Atlantic salmon)
• Olive oil
• Kosher or sea salt
• Pepper

Season fillets with salt & pepper

Lightly brush fillets with olive oil and place skin side up on lightly oiled grill and cook for 5 minutes. It is important to not touch fillets for the 5 minutes or they might stick to grill. Flip fillets and cook another 5 minutes or until barely opaque in the center.

Panzanella Salad (Adapted from Ina Garten’s recipe)

• 3T good olive oil
• 1/2 French baguette (day old works great), cut into 1” cubes
• 1 t kosher salt
• 2 ripe tomatoes cut into 1” cubes
• 1/2 seedless cucumber, unpeeled, sliced 1/2” thick
• 1/2 red bell pepper, seeded, cut into 1” cube
• 1/2 yellow bell pepper, seeded, cut into 1” cubes
• 1/4 red onion thinly sliced
• 10-12 large basil leaves, torn into coarse pieces
• 2 T capers, drained

For the Vinaigrette (This makes more than you’ll need, save the rest for another salad!)

• 1 clove minced garlic
• 1/2 t Dijon mustard
• 3 T Champagne vinegar
• 1/2 C good olive oil
• 1/2 t kosher salt
• 1/4 t freshly ground black pepper

Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently until nicely browned. Add more oil as needed. You may have to do this in 2 batches.

For the vinaigrette, whisk all ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers. Add the bread cubes and toss with about 1/2 the vinaigrette, more if desired. Season with salt and pepper.

Note: If the salad sits for too long after the vinaigrette is added the bread cubes can become soggy, still tasty but not desirable.

Serve with grilled fish on top