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Lunch / Dinner

Sweet Corn & Pancetta Salad with Steelhead Trout

The combination of corn, pancetta, and trout is a match made in heaven. This dinner salad for two is quick to put together, but fancy enough for company. Just scale up the recipe to fit the amount of servings you need.


2 servings

Total Time

35 minutes

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Cook corn in a pot of boiling salted water until crisp-tender, about 5 minutes. Once corn is cool, cut kernels off cobs.

Cook pancetta in a cast-iron skillet over medium heat, stirring occasionally, until crisp and browned, about 5 minutes; transfer to a paper-towel-lined plate. Drain all but 1 Tbsp. drippings from skillet; add 1 Tbsp oil.

Add mushrooms to skillet, season with salt and pepper, and sauté over medium-high heat until browned, 35 minutes, stirring occasionally; transfer to a plate.

Heat 2 Tbsp. oil in same skillet over medium-high until shimmering. Add fillets, skin sides up, and sauté 2 minutes; flip and cook until skins are crisp, and fillets are firm and easily flake with a fork, 45 minutes more.

Whisk together remaining 2 Tbsp. oil, vinegar, chives, garlic, Dijon, and honey for the vinaigrette; season with salt and pepper.

To serve, toss endive, corn, pancetta, and mushrooms with vinaigrette; divide between two plates. Top salads with fillets and fontina.


Pancetta is the Italian, seasoned, rolled, and unsmoked version of bacon. And when you dice it up, there’s a lot of fat that needs to render before it becomes crisp. To ensure the pancetta doesn’t burn before the fat renders, start the pancetta in a skillet over medium heat. As it cooks, if it looks like it’s starting to get too brown before the fat has rendered, be sure to turn the heat down.

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