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Trout and Spinach Salad

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Trout and Spinach Salad
  • Prep Time 25 min
  • Total Time 31 min
  • Servings 0
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Broiled fish topped with fresh veggies and a chutney-based dressing. Now that’s our idea of a salad!

Ingredients

Chutney Dressing
3
cups bite-size pieces fresh spinach (6 ounces)
1
cup sliced fresh mushroom (3 ounces)
1/2
cup canned bean sprouts, if desired
2
thin slices red onion, separated into rings
1
pound lake trout, ocean trout or rock fish fillet, skinned
Freshly ground pepper, if desired

Directions

  • 1 Make Chutney Dressing. Toss spinach, mushrooms, bean sprouts, onion and half of the dressing. Divide among 4 serving plates.
  • 2 Set oven control to broil. Cut fish fillets into 4 serving pieces. Place on rack in broiler pan. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn).
  • 3 Place fish on spinach mixture. Pour remaining dressing over fish. Serve with pepper.
Tips  

You’ll find several varieties of chutney in the condiment or ethnic food aisle of your supermarket.

Make an elegant meal out of this hearty salad when you serve it with soft warm sourdough rolls and clusters of red grapes dusted with powdered sugar.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
110
)
Daily Value
Total Fat
12 g
(
Saturated Fat
2 g
)
Cholesterol
65 mg
Sodium
170 mg
Potassium
700 mg
Total Carbohydrate
11 g
(
Dietary Fiber
1 g
)
Protein
26 g
Daily Value*:
Vitamin A
48%
48%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
2 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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