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Trout and Spinach Salad
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Prep Time:
25 minutes
Total Time:
31 minutes
Flavorful broiled fish salad with fresh veggies and tangy chutney dressing.
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
Instructions:
  • Prepare the delectable Chutney Dressing. Combine spinach, mushrooms, bean sprouts, onion, and half of the dressing. Serve evenly on 4 plates.
  • Preheat the broiler. Cut the fish fillets into 4 serving pieces and place them on the broiler pan rack. Broil the fish with the tops 4 inches from the heat for 5 to 6 minutes until it flakes easily with a fork (no need to flip).
  • Layer the fish on top of the bed of spinach. Drizzle the remaining dressing over the fish. Garnish with freshly ground pepper before serving.

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