I picked up some smoke trout Sunday when I was at Trader Joe's after reading this recipe, and I intend to make this for lunch today - cutting down the recipe to serve 1.
(serves 6 as a main course, 10-12 as a starter or side)
12 oz. (2&3/4 cups) green beans or an assortment of string beans, string removed and cut into
1/2" pieces
1/2 cup sunflower seed or grapeseed oil, preferably unfiltered
4 cups cooked cranberry or cannellini beans (fresh, dried, or canned)
2 small or 1 large Persian* cucumber, peeled if skin is tough, cut into 1/2" dice (about 3 cups)
1 cup oil-cured black olives (like Kalamata*), pitted and halved
1/2 cup finely chopped red onion
1/2 cup toasted sunflower seeds (I will use peptitas*)
1/4 cup chopped fresh flat-leaf* parsley, 1 t. reserved for garnish
1/4 cup chopped fresh dill, 1 t. reserved for garnish
3 T. fresh lemon juice
3 T. red-wine vinegar
2 T fresh marjoram leaves, coarsely chopped, 1 t. reserved for garnish
1 T. finely grated lemon zest
2 med. cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 cup plain Greek yogurt
8-10 oz. skinless smoked trout fillet
In a 12" skillet, cook the green beans in the oil over med. heat until they begin to sizzle, 1min. Add 1 T. water, cover, and steam until crisp-tender, about 4 min. Transfer to a large bowl, and let cool to room temp., about 15 min. Add the rest of the ingredients (through garlic). Season to taste with S&P, and mix gently. Arrange the salad on a large serving platter and top with dollops of yogurt. Crumble the trout into chunks and scatter over the top. Garnish with the reserved herbs, and more black pepper and serve.
"Seek Jesus first and foremost; then the rest of your life will fall into place, piece by piece."
And, have FUN today!!
Love,
Machete Milletti
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