Trout Cobb Salad with Lemon Dill Dressing

For the Lemon Dill Dressing:

• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 1 medium garlic clove, minced
• ½ teaspoon kosher salt
• ¹/₈ teaspoon freshly ground black pepper
• ½ cup grape seed or sunflower oil
• 2 tablespoons fresh dill, chopped finely

For the Smoky Seasoning:

• ¹/₃ cup chili powder
• 2 tablespoons dried cilantro
• 2 tablespoon cumin
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon smoked paprika

For the Salad:

• 2 (5-6-oz.) Riverence Rainbow Trout Fillets
• Smoky seasoning
• 1 tablespoon olive oil
• 4 large eggs, hard boiled and cut into quarters
• 8 slices bacon, cooked and coarsely chopped
• 1 pint red and yellow cherry tomatoes, washed and sliced in half
• 2 avocados, peeled and sliced
• 2 scallions, washed and sliced
• 1 cup English cucumber, sliced and cut into quarters
• 4 ounces gorgonzola cheese
• 2 heads romaine lettuce, washed, dried and torn into bite-size pieces

For the Lemon Dill Dressing:

1. Whisk together the lemon juice, mustard, honey, garlic, salt and pepper until completely blended.
2. Add oil in a slow steady stream, whisking continuously until thick and creamy.
3. Add dill and stir well. Refrigerate.

For the Smoky Seasoning:

1. Combine in a medium bowl. Store in an airtight container up to 4 months. Makes about one cup.

For the Salad:

1. Season trout fillets with the Smoky Seasoning. In a medium skillet over medium-high heat, add 1 tablespoon olive oil.
2. Place trout fillets skin side down and cook 2 minutes. Flip fillets and lift the skin on the narrow end to remove and discard.
3. Continue cooking another 2 minutes. Remove from skillet and set aside to cool.
4. Divide lettuce between two large salad bowls. Break up trout into large pieces and place down the center of the bowl. Add remaining ingredients in rows on either side of the trout. Serve with lemon dill dressing.