Roasted Rainbow Trout and Strawberry Salad

The idea for Roasted Rainbow Trout and Strawberry Salad 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.

Tip: 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.

Roasted Rainbow Trout and Strawberry Salad

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Servings

4

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Ingredients

• 1 lb rainbow trout fillets
• 1 1/2 cups fresh or frozen strawberries thawed
• 2 Tbsp balsamic vinegar
• 2 Tbsp extra-virgin olive oil
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove chopped
• 1/4 tsp dried red chili flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup thinly sliced radishes
• 1 medium cucumber chopped
• 1 yellow or orange bell pepper thinly sliced
• 2 cups cooked green or black lentils
• 1/2 cup sliced basil
• 8 cups baby spinach or other salad greens
• 1/2 cup crumbled soft goat cheese

Ingredients 1 lb rainbow trout fillets 1 1/2 cups fresh or frozen strawberries thawed 2 Tbsp balsamic vinegar 2 Tbsp extra-virgin olive oil 2 tsp Dijon mustard 1 tsp honey 1 garlic clove chopped 1/4 tsp dried red chili flakes 1/4 tsp salt 1/4 tsp black pepper 1 cup thinly sliced radishes 1 medium cucumber chopped 1 yellow or orange bell pepper thinly sliced 2 cups cooked green or black lentils 1/2 cup sliced basil 8 cups baby spinach or other salad greens 1/2 cup crumbled soft goat cheese

Servings 4 Print Recipe

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