Cumin and cilantro add a zesty kick to these fresh trout burgers. You can also substitute salmon for the trout.
Some people have a butcher or cheese monger. Others have a favorite deli or takeout place. Me? I’ve got a trout guy. He promises that every one of his gorgeous fillets packed on ice was blissfully and obliviously swimming the day before sale. They are the epitome of fresh, local, and sustainable, and they make a delicious grilled dinner.
Top with cilantro cumin yogurt sauce and fresh vegetables for a healthy dinner.
If you don’t have a neighborhood trout guy ask your fish monger for steelhead or rainbow trout, or use salmon. Topped with cilantro-cumin yogurt sauce and plenty of cold crisp vegetables, grilled trout burgers become a standup and eat with two hands event.
For more recipes from Patrice Johnson:
Rye Blini with Quick Pickled Beets and Gravlax
Hovdessert with Chocolate Balsamic Sauce
Carrot and Crayfish Salad
The Foods Swedes Eat