Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
In this seasonal summer salad (that’s hearty enough for dinner), carotenoid-rich corn and green beans are coupled with trout, an omega-3-packed protein. And you can always skip the bread if you’re carb-phobic.
Garlic Rye Toasts:
2 thick slices rye toast
2 tablespoons good butter, softened
1 clove fresh, young garlic
For the salad:
2 tablespoons olive oil
1 shallot, chopped
1 fresh ancho chili pepper, diced
1 red pepper, diced
2 handfuls fresh green beans, cut into 1 inch pieces
2 ears fresh corn on the cob, kernals removed
1 handful fresh purple basil
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1 teaspoon dijon mustard
3 tablespoons olive oil
sea salt, to taste
8 ounces smoked trout
1. Toast rye bread. Mince garlic very finely, almost to a paste and mix with butter. Set aside for the moment.
2. Heat olive oil in saute pan to hot, but not smoking. Add in shallots and peppers and a pinch of sea salt. Saute 2-3 mins over medium heat, until shallots start to get translucent. Add green beans and saute another 5-8 minutes, until everything is tender, but still has a crunch. Add corn kernels and saute 2-3 minutes. Take pan off of heat, tear basil into large pieces and stir to combine. Heat will wilt basil, but not over cook.
3. Add lemon juice, maple syrup, mustard and 3 tablespoons olive oil and a pinch of sea salt in blender. Blend until combined. Pour over corn and pepper mixture. Toss to coat all the veggies.
4. Split corn and pepper mixture between two large soup bowls (use 4 smaller bowls or plates is serving as appetizer). Break smoked trout into large pieces and divide between bowls, placing it on top of corn mixture. Spread garlic butter on toasted rye bread while it is still warn and serve along side the salad. Garnish with piece of the purple basil for dramatic flair.
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