Roasted Rainbow Trout and Strawberry Salad
Servings
4
Servings
4
Ingredients
  • 1lb rainbow trout fillets
  • 1 1/2cups fresh or frozen strawberriesthawed
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp extra-virgin olive oil
  • 2tsp Dijon mustard
  • 1tsp honey
  • 1 garlic clovechopped
  • 1/4tsp dried red chili flakes
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 1cup thinly sliced radishes
  • 1 medium cucumberchopped
  • 1 yellow or orange bell pepperthinly sliced
  • 2cups cooked green or black lentils
  • 1/2cup sliced basil
  • 8cups baby spinach or other salad greens
  • 1/2cup crumbled soft goat cheese
Instructions
  1. Preheat oven to 300 F. Season trout with salt and pepper and place skin side down on parchment paper- or silicone sheet-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of flesh. Let rest for 5 minutes, then break apart flesh into 2 inch chunks. Alternatively, you can prepare the trout on an outdoor grill.
  2. In blender container, place strawberries, balsamic vinegar, olive oil, mustard, honey, garlic, chili flakes, salt, and pepper; blend until smooth.
  3. To serve immediately, among 4 salad bowls, divide radishes, cucumber, bell pepper, lentils, basil, baby spinach, trout, and goat cheese. Toss gently together and drizzle dressing overtop each.
  4. Make ahead: Divide strawberry dressing among 4 large-mouth 24 oz Mason-style jars. Layer in radishes, cucumber, bell pepper, trout, lentils, basil, baby spinach, and goat cheese, in that order. Seal shut with lids and chill for up to three days.
  5. To serve, simply pour contents of jar into a bowl. If needed, scrape out any remaining dressing from bottom of jar.
Recipe Notes

Per serving: 492 calories; 44 g protein; 20 g total fat (7 g sat. fat); 34 g total carbohydrates (9 g sugars, 13 g fiber); 462 mg sodium