You will have no doubt about this tasty trout salad, Chef! Pops of corn, spiced with NOMU Seafood Rub, add a sweeter element to a loaded bed of quinoa, together with cooling cucumber, baby tomatoes & smoked trout ribbons. Served with a dill-infused creamy yoghurt. Fresh, flavourful and fantastic for a hot summer’s day.
Smoked Trout Quinoa Salad
Smoked Trout Quinoa Salad
with baby tomatoes & charred corn
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Corn
- Creamy Yoghurt
- Cucumber
- Fish
- Fresh Dill
- NOMU Seafood Rub
- Quinoa Mix
- Smoked Trout Ribbons
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Butter (optional)
QUINOA
Place the quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 15-20 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub and a knob of butter (optional). Remove from the pan and set aside.
JUST BEFORE SERVING
In a small bowl, combine the dill and the creamy yoghurt. Loosen with water in 5ml increments until a drizzling consistency and add seasoning. In a salad bowl, combine the baby tomatoes, ½ of the trout, Cucumber, corn, quinoa, a drizzle of olive oil, and seasoning.
TIME TO EAT
Bowl up the loaded quinoa, scatter over the remaining trout, and drizzle over the creamy yoghurt.
QUINOA
Place the quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 15-20 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub and a knob of butter (optional). Remove from the pan and set aside.
JUST BEFORE SERVING
In a small bowl, combine the dill and the creamy yoghurt. Loosen with water in 5ml increments until a drizzling consistency and add seasoning. In a salad bowl, combine the baby tomatoes, ½ of the trout, Cucumber, corn, quinoa, a drizzle of olive oil, and seasoning.
TIME TO EAT
Bowl up the loaded quinoa, scatter over the remaining trout, and drizzle over the creamy yoghurt.
QUINOA
Place the quinoa in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub and a knob of butter (optional). Remove from the pan and set aside.
JUST BEFORE SERVING
In a small bowl, combine the dill and the creamy yoghurt. Loosen with water in 5ml increments until a drizzling consistency and add seasoning. In a salad bowl, combine the baby tomatoes, ½ of the trout, Cucumber, corn, quinoa, a drizzle of olive oil, and seasoning.
TIME TO EAT
Bowl up the loaded quinoa, scatter over the remaining trout, and drizzle over the creamy yoghurt.
QUINOA
Place the quinoa in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub and a knob of butter (optional). Remove from the pan and set aside.
JUST BEFORE SERVING
In a small bowl, combine the dill and the creamy yoghurt. Loosen with water in 5ml increments until a drizzling consistency and add seasoning. In a salad bowl, combine the baby tomatoes, ½ of the trout, Cucumber, corn, quinoa, a drizzle of olive oil, and seasoning.
TIME TO EAT
Bowl up the loaded quinoa, scatter over the remaining trout, and drizzle over the creamy yoghurt.
Frequently Asked Questions
What is the preparation time for Smoked Trout Quinoa Salad?
The preparation time for Smoked Trout Quinoa Salad with baby tomatoes & charred corn is between 15 and 20 minutes.
What is the total time required to make Smoked Trout Quinoa Salad with baby tomatoes & charred corn?
The total time required to make Smoked Trout Quinoa Salad with baby tomatoes & charred corn is between 20 and 25 minutes.
How many servings does Smoked Trout Quinoa Salad provide?
4 servings
What are the main ingredients in Smoked Trout Quinoa Salad?
Baby Tomatoes, Corn, Creamy Yoghurt, Cucumber, Fish, Fresh Dill, NOMU Seafood Rub, Quinoa Mix, Smoked Trout Ribbons
What is the nutritional information of Smoked Trout Quinoa Salad?
Calories: 564.8, Carbs: 71.6 grams, Fat: grams, Protein: 24.8 grams, Sugar: 9 grams, Salt: 1342.9 grams
How do I prepare Smoked Trout Quinoa Salad?
JUST BEFORE SERVING: In a small bowl, combine the dill and the creamy yoghurt. Loosen with water in 5ml increments until a drizzling consistency and add seasoning. In a salad bowl, combine the baby tomatoes, ½ of the trout, cucumber, corn, quinoa, a drizzle of olive oil, and seasoning. QUINOA: Place the quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 15-20 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. TIME TO EAT: Bowl up the loaded quinoa, scatter over the remaining trout, and drizzle over the creamy yoghurt. CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub and a knob of butter (optional). Remove from the pan and set aside.
What should be prepared from my kitchen to make Smoked Trout Quinoa Salad?
Baby Tomatoes, Corn, Creamy Yoghurt, Cucumber, Fish, Fresh Dill, NOMU Seafood Rub, Quinoa Mix, Smoked Trout Ribbons
How many calories does Smoked Trout Quinoa Salad have?
564.8 calories
How much fat content does Smoked Trout Quinoa Salad have?
grams
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