- 5 ounce salmon trout filets
- 1 ounce cucumber
- 1 ounce dates
- 1/2 cup fennel
- 1/8 cup chives
- 1/8 cup walnuts
- 1/8 cup extra virgin olive oil
- 1 sprig basil
- 1 sprig lemon
Prepare a medium-hot grill for the Salmon Trout.
Take the cucumber and crush in between a napkin with your fist or a mallet.
Place cucumber in a bowl and add chives, walnuts, fennel, dates, salt and pepper to taste as well as olive oil and lemon juice.
Toss lightly and place in a mound on the center of each plate.
Lightly brush fish filet with oil, season with salt and pepper and place on the grill for 2-3 minutes each side (depending on thickness) until done.
Place Salmon Trout on top of cucumber thickness and garnish with a basil sprig.