Trout & Dill River Float Salad
A refreshing, light salad with pan-seared trout and crisp vegetables, perfect for cooling off after a day floating New Braunfels' river. This american-inspired salads ready in about 23 minutes pairs fresh trout fillets, olive oil, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fresh trout fillets
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 cup, finely chopped dill
- 1 medium, thinly sliced cucumber
- 6, thinly sliced radishes
- 1 cup, halved cherry tomatoes
- 4 cups mixed greens
- 1/2 cup, crumbled feta cheese
- 1 tbsp white wine vinegar
Instructions
- Step 1: Pat 12 oz trout fillets dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a non-stick skillet over medium heat and cook trout for 3-4 minutes per side until golden and flakes easily with a fork.
- Step 2: While trout cooks, whisk together 1 tbsp lemon juice, 1 tbsp white wine vinegar, 1/4 cup chopped dill, and 1 tsp olive oil for the dressing. Set aside.
- Step 3: Arrange 4 cups mixed greens on a platter. Top with 1 medium sliced cucumber, 6 thin radish slices, and 1 cup halved cherry tomatoes.
- Step 4: Place cooked trout fillets on top of the vegetables. Drizzle with dressing and sprinkle 1/2 cup crumbled feta cheese over the entire salad just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Trout & Dill River Float Salad take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Trout & Dill River Float Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh trout fillets from drying out.
Can I substitute ingredients in Trout & Dill River Float Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Trout & Dill River Float Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Trout & Dill River Float Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
