Arugula, Trout and Yellow Beet Salad
A bright meal that puts some pep in your daily routine. The fish is glazed with a mustard and honey sauce, then baked in the oven until nicely flaky. Use a shortcut with precooked beets and serve with an arugula salad sprinkled with cranberries and celery. A refined meal.
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
Instructions
- 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.
A bright meal that puts some pep in your daily routine. The fish is glazed with a mustard and honey sauce, then baked in the oven until nicely flaky. Use a shortcut with precooked beets and serve with an arugula salad sprinkled with cranberries and celery. A refined meal.