Locally Sourced Trout Salad and Sweet Potato Chips

Sweet Patato Chips and Trout Salad

Hey everyone, this is Nikki’s husband, Matt. You’ll probably see me blogging over here more often as we continue the journey of simplifying our life as a family. I’ve actually been on this blog as a photographer for quite some time, but now I will be writing too!

We love eating and buying local. We have been shopping at our local farmer’s markets more frequently and it just feels right. I feel like I know a least a little bit more where our food is coming from. Everything on the plate above is locally sourced, and I love it. You can probably find most of what you need to make this for yourself at your local farmer’s market.

Smoked Trout Salad

Simple salad greens with tomatoes and topped with smoked trout.

  1. Start your grill and set it at about medium high. When grilling fish you want to sear it. If you have your temperature set too low you’ll end up boiling it instead.
  2. Take your fish and pat it down with paper towel. This will remove any excess moisture.
  3. Spread on a bit of olive oil, salt and pepper. The olive oil help to keep the fish from sticking to the grill
  4. On your grill use a wire brush to clean your grate thoroughly. Then, using a paper towel dipped in olive oil, rub your grill grate till it glistens.
  5. Place the trout scales side down on the grill. This will make your first flip easier
  6. Grill till it is cooked through. Try to flip the fish as few times as possible.
  7. Serve with sliced tomatoes and salad greens.

Sweet Potato Chips

  1. Scrub 1 sweet potato well and then slice thinly. We used a Mandoline Slicer for this. It makes the job so much easier.
  2. Toss slices with a little bit of heated coconut oil or olive oil and a pinch of salt.
  3. Spread the sliced on a baking sheet that is covered with parchment paper.
  4. Bake at 400 degrees till crispy. The length of time will vary greatly depending on how thin your slices are.

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