At least not yet.
So instead I'm going to tell you about the salad I made with the leftover fish, presuming you'll wave your magic wand and poof! Leftover trout will appear in your fridge and you'll be moved to finger it into little flakes and mound it atop this sophisticated, lemony, bacony salad.
This salad is really about the bacon.
I'm find myself getting bolder with salads. My dressings are becoming brasher and more acidic, like a back-talking teen who just discovered he can sneak out the window without getting caught. The greens are becoming darker and heartier, and the flavor combos far less predictable. Nuts generally make an appearance, as do Meyer lemons because -- frankly -- with a tree in my yard I refuse to hit the vinegar when I can squeeze a fresh lemon instead.
Watch out, people. I may not be serving up bacon cupcakes, but I'm still living on the edge.
Recipe for Mixed Greens with Trout, Bacon, and Toasted Almonds in a Meyer Lemon Dressing
Here's a big entree salad for one very hungry person. The dressing is sharp because that's the way I like it. If you can't handle the truth, feel free to use a little more olive oil. Please note that I used leftover roasted trout when preparing this recipe. It will be just as tasty, if a bit saltier, if you opt for smoked trout, so please downgrade the added salt accordingly.
Serves 1 hearty eater, or 2 smaller ones
Juice of 1/2 Meyer lemon
1-1/2 tablespoons extra-virgin olive oil
Large pinch salt
Freshly ground black pepper
3 cups loosely packed mixed greens
2 pieces cooked bacon, crumbled
3/4 cup cooked, flaked trout
2 tablespoons toasted, sliced almonds
In a large salad bowl, whisk together the lemon juice, olive oil, and some salt and pepper. Set 1 tablespoon of dressing aside in a small bowl. Add the mixed salad greens and crumbled bacon to the salad bowl and toss to coat. Using tongs, mound the salad in a big heap on a serving platter.
Now add the flaked trout to the smaller bowl with the reserved dressing and stir to coat. Scoop the trout atop the greens, sprinkle with the almonds, and serve.