SUPERFOOD // CUCUMBER:
There are many varieties of trout available. Salmon trout is one of my favourites. It has a stronger flavour than white trout with a hint of sweetness. Cooking the fish skin side down produces a crispy skin that is so delicious. The cucumber salsa is light and summery and matches the trout perfectly. The added bonus of cucumber is that is contains a compound called fiseti, found in cucumbers. This flavonol is quite effective in stopping memory loss in mice and holds hope for humans as well. It also improved the memory of mice when tested.
Recipe by Rose Reisman
- 1/2 cups (375 mL) diced English cucumber (unpeeled)
- 1/2 cup (125 mL) diced red bell pepper
- 2 1/2 oz (75 g) crumbled light feta cheese
- 1/4 cup (60 mL) diced red onion
- 2 tsp (10 mL) olive oil
- 1 tsp (5 mL) freshly grated lemon zest
- 1 tbsp (15 mL) fresh lemon juice
- 1 tsp (5 mL) minced garlic
- Salt and pepper
- 2 tbsp (30 mL) chopped fresh dill or flat-leaf parsley leaves
- 1 lb (500 g) rainbow trout fillet (skin-on)
- 1 In a bowl, combine the cucumber, red pepper, feta, onion, oil, lemon zest and juice, garlic, salt and pepper, and dill. Spread over a serving dish.
- 2 Heat a large skillet over high heat. Lightly spray with vegetable oil. Place the fish skin side down in the hot pan and cook for about 3 minutes, just until the skin is crispy. Turn over, reduce the heat to medium-high and cook just until the fish is opaque and flakes easily with a fork.
- 3 Place the cooked fish skin side up on top of the cucumber salsa. Serve.