The salmon trout salad is truly a fish that, when seasoned this way, is to die for. Just boil it and then proceed with a bit of marinating in vinegar, then drain it and season it with garlic and parsley.
You can keep it seasoned like this in the refrigerator for 3-4 days, so it’s something you can prepare in advance and then eat when serving at the table because it should be served cold.
I really love to eat some fish marinated with a seasoning similar to this recipe, it remains tasty and makes a really good impression at the table.
Try my recipe and I’m sure you’ll propose it often!!!
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Approximately 668 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 5 Minutes
- Portions: 3 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients for making Salmon Trout Salad
- 1 medium-large salmon trout
- 1 l (any low-cost one will do)
- to taste Salt
- to taste Parsley
- 2 cloves Garlic
- 100 ml Extra virgin olive oil
Take a pan that is wide and tall enough, fill it halfway with water, and immerse the trout in it.
Boil the trout for about 20 minutes, but the time depends on how big it is, so check the cooking with a toothpick (if you feel resistance when inserting it, the trout is still raw).
When it’s cooked, gently place it on a plate and start cleaning the skin with a knife, then separate the trout from the bones and place it in a baking dish, once completely cleaned, place it in the baking dish.
Now fill the baking dish with vinegar until the fish is covered and leave it for 40-50 minutes.
After the time has passed, drain the trout well from the vinegar, and when it’s well-drained, put it back in the baking dish and season with plenty of extra virgin olive oil, chopped garlic, salt, and chopped parsley.
Naturally, when mixing, the trout will break into pieces, but it should be like this, just be careful not to make it too mushy; they should be large chunks.
After seasoning, place it in the fridge for at least 2 hours before serving, and it can be stored in the fridge for about 3-4 days.
