Usually when I get to eat a good trout/salmon dish I often think to myself “Man this would be so much better if this was chicken” Well this is not one of those recipes. All the elements of this dish brings to gather a great balance for the trout.
I ordered the trout at a local market marinaded in a lemon, butter, and herbs. The trick to cooking the trout is having the pan nice and hot, then cooking each side for 2-3 minutes. Make sure you get the skin nice and crispy.
I used this recipe to make the flatbread but noticed it needed a bit of seasoning. So I added a teaspoon of garlic, italian seasoning, and chili flakes. You can use whatever herbs and spices that you like. The texture of this bread is to die for.
The Tzatziki sauce really brings out the freshness of the dish and is bursting with beneficial ingredients like the greek yogurt thats full of good probiotics like Lactobacillus acidophilus and Lactobacillus casei.
2 or more cloves of garlic.
2 tablespoons of extra virgin olive oil.
1 tablespoon of lemon juice.
1/2 teaspoon of salt or more per taste.
350 ml og greek yogurt.
A small bunch of mint, remember less is more and slowly add it in to see if you want more mint flavour.
Blend that all together in a blender.
Add one medium sized cucumber grated and lightly squeezed into the mix. Stir and serve! I’d also recommend to serve this with some fresh leafy greens.
This dish is high in good quality protein, deliciously healthy fats and very decent on the calorie scale.
This is a rough estimate of the calories and macros for one serving.