Citrus Salmon Trout, a particularly refined and flavorful fish main course.
Perhaps because it was one of the fish my mom made for me as a child or maybe because it has a delicate flavor.
You can cook it in a thousand ways and it is also inexpensive, which, say what you will, but given the economy and how things are going, it’s a factor that doesn’t hurt. On the safety front, this fish offers good guarantees.
Trout is simple and versatile to prepare and allows for experimenting with various recipes for hot or cold appetizers, first and main courses. Regardless of how it is presented on the table, the nutritional qualities of the trout make it a suitable food for all ages.
The meat of the trout is prized and characterized by a delicate taste, suitable for a wide variety of delicious dishes. In fact, it can be enjoyed stewed, baked, en papillote, or grilled.
Rich in properties. Moreover, lately, I hear more and more often that it is good for you, has lots of omega-3 and minerals, low cholesterol, and that trout farms are environmentally friendly, excellent points in its favor, it seems to me.
Regarding calories, it has very few, 86 kcal per 100 g of product, and is highly digestible, making it particularly suitable for children and the elderly.
The advice I can give you in this recipe is to use trout fillets; I used the salmon trout, but the classic one is fine too, and with patience, I got the fillets, but if you have a good vendor or a trusted fishmonger, ask for help. Anyway, I leave you the link how to clean and fillet a salmon trout.
Today we consider this low-calorie second course, where the very delicate taste of the trout is accompanied by a citrus sauce.
If you don’t like trout, you can use any fish fillet following the recipe.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 298.41 (Kcal)
- Carbohydrates 2.60 (g) of which sugars 1.06 (g)
- Proteins 31.66 (g)
- Fat 17.48 (g) of which saturated 1.35 (g)of which unsaturated 0.03 (g)
- Fibers 0.60 (g)
- Sodium 538.83 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Citrus Salmon Trout
- 4 fillets salmon trout (or two salmon trouts)
- Half teaspoon all-purpose flour
- 1 lemon (juice and organic zest)
- 1 orange (organic zest and juice)
- as needed extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Lid
- Knife
- Tongs
- Cutting Board
- Citrus Juicer
Steps for Citrus Salmon Trout
If you already have the fillets ready, you can skip this step, otherwise follow closely.
We start with the necessary equipment: a sharp knife and kitchen scissors will help us in cleaning the salmon trout.
With scissors, cut open the belly of the fish up to the head: open with your hands and remove the innards.
Rinse the fish under a stream of running water to complete the cleaning.
At this point, the salmon trout can already be cooked, but you can also proceed with filleting.
In this case, place the fish on the cutting board, then cut off the head and tail. Now proceed with the knife along the back to obtain the first fillet.
Split the fish in half and remove the backbone: you will then have obtained the second fillet.
The fillets are almost ready; with tweezers, remove all the bones. I suggest using your sense of touch to feel them.
It’s entirely different to eat a filleted and boneless fish.
Ready to be cooked.
For convenience, I cut the trout fillets in half.
At this point, add a little oil to a pan large enough to contain the fillets.
Turn on the heat and as soon as the oil is hot, place the fish fillets.
Season with salt and cover with a lid to cook.
As soon as you see the salmon trout starting to cook, gently remove it from the pan and keep it warm (use a spatula to avoid breaking it).
In the same pan where you cooked the trout, pour the juice and zest, in strips, of the lemon and orange.
Reduce the citrus sauce (it will take a few minutes), then put the trout fillets back in the pan and let them briefly absorb the flavors.
If you want a thicker sauce, add a little flour and disperse it with a fork.
(Just half a pinch of a teaspoon).
Adjust the salt and finish cooking.
Serve the dish immediately.
Enjoy your meal.
Advice
You can store trout fillets in the refrigerator for up to one day, sealed in an airtight container.
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