4 1-pound whole rainbow or brown trout, cleaned and deboned
Salt and pepper to taste
Granulated garlic to taste
1/2 cup olive oil
4 tablespoons honey
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 1/2 tablespoons red wine vinegar
4 cups loosely packed baby spinach
1 cup julienned carrots
1/2 cup julienned red onion
kernels from 2 ears yellow corn, raw
Using apple- or cherry-wood smoking chips, prepare a smoker (or a barbecue grill with a smoking tray) according to the manufacturer’s instructions. In a small bowl, mix together the salt, pepper and granulated garlic and lightly sprinkle the mixture over the fish. When the smoker reaches 225 to 250 degrees, place the fish in the smoker and smoke for 45 to 60 minutes.
To make the dressing, whisk together the olive oil, honey, ginger, garlic and red wine vinegar in a small bowl. Season to taste with salt and pepper. Place the spinach, carrots, red onion and corn in a large bowl and toss with the dressing. Divide the salad between four plates. Using a fork, flake the trout flesh and place some on top of each salad. Serves 4.