Want something simple for supper?
Something you don’t have to think twice about doing? Can do with your eyes closed?
It’s this. Could not be easier.
Could not taste any better.
And it’s good for you.
Eat your fish.
Grilled Steelhead Trout Vinaigrette
2 good sized pieces steelhead trout fillets, skin on
Season with a bit of coarse salt and freshly ground black pepper.
Grill for seven minutes skin side down and flip over and grill for 2 minutes.
These were fat pieces, therefore the longer grilling time.
When you bring the trout in, flip it over and pull the skin off.
3 tbsp champagne vinegar
2 tablespoons whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons wild honey
1/2 cup fruity olive oil
Combine in a small jar and shake to combine.
When ready to serve dinner, put a serving of fresh arugula on the plate and top with the grilled trout. Drizzle a couple of tablespoons of the vinaigrette over and serve.