banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Rainbow Trout with Micro Green Sauce

    Share

    Rainbow Trout with Micro Green Sauce

    Omega-3-rich rainbow trout is gussied up with this fresh tasting green sauce. The best micro greens to use include brown mustard, arugula, cress, radish, or fenugreek. Wild salmon or Arctic char are good fish choices as well. Use extra sauce as a salad dressing.

    Advertisement

    1 1/2 lbs (750 g) rainbow trout filets
    Salt and pepper, to taste
    1 cup (250 mL) packed micro greens
    1 shallot, minced
    2 garlic cloves, minced
    Juice of 1/2 lemon
    1 tsp (5 mL) lemon zest
    1 Tbsp (15 mL) red wine vinegar
    Salt and pepper, to taste
    1/4 cup (60 mL) extra-virgin olive oil
    Preheat oven to 375 F (190 C).

    Slice trout into 4 equal-sized pieces. Rinse, pat dry with paper towel, and season with salt and pepper. Place trout pieces on silicone- or parchment paper-lined baking sheet and bake for 12 minutes, or until flesh is opaque and easily flakes.

    Meanwhile, add micro greens, shallot, garlic, lemon juice, lemon zest, red wine vinegar, and salt and pepper to blender or food processor and pulse until combined. With machine running, pour in olive oil through feed tube and blend until just slightly chunky.

    Serve trout with green sauce.

    Serves 4.

    Each serving contains: 359 calories; 36 g protein; 23 g total fat (4 g sat. fat, 0 g trans fat); 2 g carbohydrates; 0 g fibre; 109 mg sodium

    source: "MIcrogreens", alive #355, April 2012

    Advertisement

    Rainbow Trout with Micro Green Sauce

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Yogurt Marinated Chicken with Lemon and Cilantro

    Yogurt Marinated Chicken with Lemon and Cilantro

    Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.