An easy week-night dinner. The sweet Mielies in the salad are so great with the trout!
Pan Fry the trout, keep it skin-side down and use a lid to steam the top.
Boil Mielies, and cut the corn off. Chop the salad ingredients and beautifully toss together in a bowl.
-Shredded Lettuce, cabbage and grate carrots form the base.
Add -Finely chopped cucumber, tomatoes and red pepper or paprika pepper.
-Add chopped avo and Corn. (*If avos are not in season, include feta)
Top with sesame seeds
Citrus Honey-Mustard Dressing:
⅛ Cup Olive Oil + 1 Tbsp Sesame Oil
⅛ Cup Rice Vinegar
Juice of ½ an Orange/Lemon
1 Tbsp Wholegrain Mustard
1 Tbsp Raw Honey
Salt & Pepper