Garlicky Roasted Trout Caesar Salad

This Garlicky Roasted Trout Caesar Salad may buck tradition, but it’s proof that being a little different can result in a total taste bud party. Roasting garlic reveals a whole new side of the bulb: A long session in the oven mellows out the harshness of raw cloves and brings out a slight sweetness. If Tuscan kale is not available, you can use torn pieces of romaine lettuce in this dish, but skip the massaging step.

Garlicky Roasted Trout Caesar Salad

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Course

Main Course

Servings

4

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Ingredients

• 1 whole large garlic bulb
• 3 Tbsp + 2 tsp extra-virgin olive oil or camelina oil divided, plus extra for roasting garlic
• 1 lb rainbow trout fillet
• 1/4 cup tahini gluten free if desired
• 1 chopped shallot
• 2 minced anchovies optional
• 2 tsp grainy Dijon mustard gluten free if desired
• 1 tsp lemon zest
• 1 Tbsp fresh lemon juice
• 1/4 tsp salt plus extra
• 1/4 tsp black pepper plus extra
• 8 cups torn Tuscan (dinosaur) kale
• 1 cup sliced roasted red pepper
• 1/4 cup sliced toasted almonds
• 1/3 cup shaved Parmesan

Ingredients 1 whole large garlic bulb 3 Tbsp + 2 tsp extra-virgin olive oil or camelina oil divided, plus extra for roasting garlic 1 lb rainbow trout fillet 1/4 cup tahini gluten free if desired 1 chopped shallot 2 minced anchovies optional 2 tsp grainy Dijon mustard gluten free if desired 1 tsp lemon zest 1 Tbsp fresh lemon juice 1/4 tsp salt plus extra 1/4 tsp black pepper plus extra 8 cups torn Tuscan (dinosaur) kale 1 cup sliced roasted red pepper 1/4 cup sliced toasted almonds 1/3 cup shaved Parmesan

Course Main Course Servings 4 Print Recipe

Instructions

1. Preheat oven to 375 F. Remove excess papery covering on garlic bulb and slice a little bit off the top of the head to expose most of the cloves. Drizzle a little oil over exposed cloves, wrap bulb tightly in parchment paper, and bake for 40 minutes, or until garlic cloves are very soft. Let cool.
2. Reduce oven temperature to 300 F. Season trout with a little bit of salt and pepper and place skin-side down on parchment paper-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of the flesh. Let fish rest for 5 minutes and then gently break apart flesh into 1 inch pieces.
3. Into bowl, squeeze roasted garlic flesh and mash well. Stir in tahini, 3 Tbsp oil, shallot, anchovies (if using), mustard, lemon zest, lemon juice, 1/4 tsp salt, and black pepper. Add warm water, 1 Tbsp at a time, until thinner consistency is reached.
4. In another bowl, place kale, drizzle on 2 tsp oil, and add a pinch of salt. Massage with your hands until leaves are softened.
5. Divide kale among serving plates and top with roasted red pepper, trout, and almonds. Drizzle on dressing and top with Parmesan.

Recipe Notes

Per serving: 517 calories; 36 g protein; 33 g total fat (6 g sat. fat); 22 g total carbohydrates (1 g sugars, 4 g fiber); 712 mg sodium