Curried Trout Lentil Salad
Servings 4 people
Ingredients
- 1 lb trout fillet
- 3/4 cup plain yogurt
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp fresh lemon juice divided
- 2 tsp yellow curry powder
- 1/4 tsp salt
- 2 cups cooked black or green lentils
- 1 cup sliced radish
- 1 1/2 cups sliced cucumber
- 2 cups arugula
Instructions
- Preheat oven broiler. Place fish on rimmed baking sheet lined with parchment paper, season with salt and freshly cracked black pepper to taste, and broil until cooked through, 6 to 7 minutes. Let cool slightly, then flake flesh into large pieces and set aside.
- In bowl, whisk together yogurt, olive oil, 1 Tbsp lemon juice, curry powder, and salt.
- In 4 individual salad bowls, place cooked lentils and toss with remaining lemon juice. Top with radish, cucumber, and trout pieces. Drizzle on yogurt dressing and top with arugula.
Notes
Per serving: 413 calories; 42 g protein; 18 g total fat (3 g sat. fat); 25 g total carbohydrates (6 g sugars, 9 g fiber); 271 mg sodium