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…
Instructions
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1
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.
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2
Place the trout on the baking sheet.
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3
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.
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4
Meanwhile, add the mayonnaise to the bowl of remaining mustard mixture. Mix well. Adjust the seasoning.
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5
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.
