Name: Roasted Cauliflower and Spicy Trout Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: ¼ cup (60 ml) honey; 2 tbsp (30 ml) soy sauce; 1⁄4 tsp (1 ml) prepared wasabi; 1 lb (450 g) green beans, trimmed (about 4 cups); 1 cauliflower, cut into small florets; 1 onion, thinly sliced; 4 garlic cloves, coarsely chopped; 2 tbsp (30 ml) olive oil; 3⁄4 lb (340 g) spicy trout confit; 1 cup (25 g) chicory or arugula; 1 lemon, quartered

Preparation

Sauce
- In a small pot, bring the honey, soy sauce and wasabi to a boil. Set aside.
Salad
- In a pot of salted boiling water, cook the green beans until al dente. Drain.
- Meanwhile, in a large skillet over medium heat, brown the cauliflower, onion and garlic in the oil. Cover and cook for 10 minutes, stirring often, until the vegetables are tender. Add the green beans and mix well.
- Divide the vegetables among four plates and drizzle with the sauce. Top with the spicy trout and chicory. Serve with the lemon wedges.

Roasted Cauliflower and Spicy Trout Salad

Categories

Ingredients

Sauce

Salad

Preparation

Sauce

Salad

Personal Note