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.
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.
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, 4–5 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.
% Daily Value*
Total Fat 52g 80%
Saturated Fat 12g 60%
Cholesterol 184mg 61%
Sodium 1006mg 41%
Carbs 25g 8%
*Percent Daily Values are based on a 2,000 calorie diet.