Spanish · Lunch
Trout Salad with Almonds
Seared trout fillet flaked over butter lettuce and arugula, tossed with toasted almonds, roasted red pepper, sherry vinegar, and olive oil. Finished with preserved lemon and parsley for brightness. A Spanish composed salad balancing rich fish, crunchy nuts, and acidic dressing.
$8
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
432Calories
34.2gProtein
28.9gFat
11.8gCarbs
3.9gSugar
4.1gFiber
481mgSodium
110mgChol
4.6gSat Fat
870mgPotassium
110mgCalcium
2.8mgIron
6.2mcgVitamin B12
32mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the trout fillet dry with paper towel and season both sides with salt and black pepper.
2
Toast the sliced almonds in a dry small skillet over medium heat for 2 to 3 minutes, shaking the pan, until golden brown and fragrant.
3
Sear
Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat; lay trout skin-side down and cook 3 to 4 minutes until skin crisps, then flip and cook 1 to 2 minutes until flesh flakes easily.
4
Toss the arugula, butter lettuce, roasted red bell pepper, and toasted almonds with remaining olive oil and sherry vinegar until evenly coated.
5
Plate
Mound the dressed salad on a plate, break seared trout into large flakes on top, and scatter preserved lemon and parsley over the fish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g trout fillet, skin on
- 2 cup40g arugula
- 1 cup30g butter lettuce
- 4 tbsp36g almonds
- 1/2 cup70g roasted red bell pepper
- 2 tbsp30ml sherry vinegar
- 3 tbsp40ml olive oil, divided
- 2 tsp2 tsp preserved lemon
- 2 tbsp8g parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
