Trout and Spinach Salad

Broiled fish topped with fresh veggies and a chutney-based dressing. Now that’s our idea of a salad! MORE+ LESS-

By Betty Crocker Kitchens

July 5, 2006

Ingredients

Chutney Dressing

cups bite-size pieces fresh spinach (6 ounces)

cup sliced fresh mushroom (3 ounces)

1/2

cup canned bean sprouts, if desired

thin slices red onion, separated into rings

pound lake trout, ocean trout or rock fish fillet, skinned

Freshly ground pepper, if desired

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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.

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.