How To Make Trout with Creamy Potato Salad
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Serves:
Ingredients
- 4 trout fillets
- 1 lb red potatoes, boiled and cubed
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/4 cup chopped fresh dill
- 1/2 cup chopped celery
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
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Preheat your grill or oven to medium-high heat.
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Grill or bake the trout for about 5-7 minutes on each side, or until cooked through.
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In a large bowl, combine the boiled potatoes, mayonnaise, Dijon mustard, dill, celery, green onions, salt, and pepper.
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Mix well until all ingredients are evenly coated.
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Serve the grilled trout on top of a bed of the creamy potato salad.
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Garnish with additional chopped dill, if desired.
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Enjoy!
Nutrition
- Calories : 380kcal
- Total Fat : 17g
- Saturated Fat : 2g
- Cholesterol : 80mg
- Sodium : 500mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 32g
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