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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start grilling the cauliflower, slowly. Make the blue cheese vinaigrette and prepare the salad ingredients. Move the cauliflower to the coolest spot and place the trout in the hot spot on the grill. As soon as the trout is ready, toss the salad and serve altogether.
Chunks or thick slices of cauliflower are fun grilled, although relatively plain. Be sure to generously season with salt & pepper and drizzle on your favorite sauce to serve. It is the perfect base for stronger flavors such as blue cheese or pesto.
Choose your favorite blue cheese and a rich, bright olive oil to make this decadent, tangy dressing.
Skin is essential for keeping this fish intact on the grill. A generous dip in olive oil helps as well. When selecting the fish to use, check out the latest updates from the Seafood Watch Guide. Of course, if you are catching your own trout, that will certainly beat farm-raised.
A feathery light salad of sprouts & baby greens such as arugula or mizuna for a bit of bitterness or spinach for a slightly sweeter taste. Tossed with a light vinaigrette this is the perfect spring side salad, understated yet elegant.
