Trout with a twist

The best tasting meals are always the simplest ones. During trout season we get creative with left over fish. Tonight on the dinner table fresh trout that was baked at 350º with lemon pepper and lemon juice. We added mayo and lemon to the cooked fish to make a white fish salad. We topped it off with mango salsa made with mango, cucumber, jalapeno. cilantro and lime juice. on a whole grain cracker.

We stopped by a local farmers market Rosie's in Mullica Hill New Jersey for asparagus picked that morning. Roasted with olive oil, salt, and pepper in the oven at 350º for 15 minutes.

Finally we had raw Cape May Salts from Cape May New Jersey. They were buttery and absolutely delicious. This time of year is my favorite for eating light and healthy.