banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Roasted Rainbow Trout and Strawberry Salad

  • Prep15 mins
  • Cook20 mins
  • Total35 mins
  • Servings4
  • Ingredients17

Share

Roasted Rainbow Trout and Strawberry Salad

The idea is pretty simple: start with adding a dressing to a jar and then layer on various ingredients such as crisp veggies, buttery fish, and greens. Bingo … salad in a jar that’s ready to go when you are, with not a limp green in sight. Perfect for weekday lunches and healthy quick dinners. Wild salmon or Arctic char are good stand-ins for rainbow trout.

Advertisement

Lentil love

When preparing lentils for a particular dish, consider adding extra to the pot of simmering water. Cooked lentils freeze well and can be used as an easy plant-based protein addition to future salads.

Advertisement

Roasted Rainbow Trout and Strawberry Salad

  • Prep15 mins
  • Cook20 mins
  • Total35 mins
  • Servings4
  • Ingredients17

Ingredients

  • 1 lb (450 g) rainbow trout fillets
  • 1 1/2 cups (350 mL) fresh or frozen (thawed) strawberries
  • 2 Tbsp (30 mL) balsamic vinegar
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) honey
  • 1 garlic clove, chopped
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 1 cup (250 mL) thinly sliced radishes
  • 1 medium unpeeled English cucumber, chopped
  • 1 yellow or orange bell pepper, thinly sliced
  • 2 cups (500 mL) cooked green or black lentils
  • 1/2 cup (125 mL) sliced basil
  • 8 cups (2 L) baby spinach or other salad greens
  • 1/2 cup (125 mL) crumbled soft goat cheese

Nutrition

Per serving:

  • calories492
  • protein44g
  • fat20g
    • saturated fat7g
    • trans fat0g
  • carbohydrates34g
    • sugars9g
    • fibre13g
  • sodium462mg

Directions

01

Preheat oven to 300 F (150 C). 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 in (5 cm) chunks. Alternatively, you can prepare the trout on an outdoor grill.

02

In blender container, place strawberries, balsamic vinegar, olive oil, mustard, honey, garlic, chili flakes, salt, and pepper; blend until smooth.

03

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.

Make ahead:

Divide strawberry dressing among 4 large-mouth 24 oz (3 cup) 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 3 days.

04

To serve, simply pour contents of jar into a bowl. If needed, scrape out any remaining dressing from bottom of jar.

Advertisement
Ad
Advertisement
Advertisement

READ THIS NEXT

SEE MORE »