Name: Arugula, Trout and Yellow Beet salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) trout fillets without skin; 3 tbsp fresh dill, finely chopped; 3 tbsp (45 ml) whole-grain mustard; 1 tbsp (15 ml) honey; 1 lemon, zest finely grated and juiced; 1/3 cup (75 ml) mayonnaise; 6 cups (140 g) arugula; 4 celery stalks, thinly sliced on an angle; 1 package (284 g) cooked cubed yellow beets, drained; 1/4 cup (40 g) dried cranberries

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- Place the trout on the baking sheet.
- In a bowl, combine the dill, mustard, honey, lemon zest and juice. Season with salt and pepper. Brush the fish with 2 tbsp (30 ml) of the mustard mixture. Bake for 10 to 12 minutes or until the fish is just cooked through. Let cool for 5 minutes. Using a fork, flake the fish apart into large pieces.
- Meanwhile, add the mayonnaise to the bowl of remaining mustard mixture. Mix well. Adjust the seasoning.
- Divide the arugula, celery, beets and cranberries among four shallow bowls. Top with the fish. Drizzle with the mayonnaise dressing. Serve immediately.

Arugula, Trout and Yellow Beet salad

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet