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Trout with plum and cherry salsa

Trout with plum and cherry salsa

By Gabriella Sabbagh
15’ Prep time
30’ Cook time
45’ Total time
237 Calories
4 Serving

Summary

This salsa adds a bit of heat and tons of flavour to moist and flaky grilled ontario trout. you’re sure to impress your family and friends with this recipe.
Gabriella Sabbagh 0 Followers

Step by Step

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Step 1

Place fillets, skin side down, on foil that has been poked with fork in several places. Sprinkle fillets with pepper to taste. In small bowl, combine honey with mustard; brush over fillets. Place foil on grill over medium-high heat 375˚F (190˚C); grill, covered, for 5 minutes or until fish is opaque and flakes easily when tested with fork. Remove fillets by sliding large spatula between skin and flesh and carefully lift trout, leaving skin on foil.  Serve with salsa.

Ingredient

  • Fresh lime juice
    Fresh lime juice
    15 ml
  • Dijon mustard
    Dijon mustard
    15 ml
  • Green onions, thinly sliced
    Green onions, thinly sliced
    2 ontario
  • Salt
    Salt
    1 ml
  • Rainbow trout fillets (with skin, about 1 lb/500 g)
    Rainbow trout fillets (with skin, about 1 lb/500 g)
    4 ontario
  • Ontario liquid honey
    Ontario liquid honey
    15 ml
  • Ontario sweet cherries, pitted and chopped
    Ontario sweet cherries, pitted and chopped
    250 ml
  • Chopped fresh ontario cilantro
    Chopped fresh ontario cilantro
    25 ml
  • Finely diced ontario jalapeño pepper (or to taste)
    Finely diced ontario jalapeño pepper (or to taste)
    15 ml
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