WARM SALAD OF GRILLED TROUT WITH SPINACH AND LENTILS
Served at lunch, dinner or late-night, this well-rounded salad has been a favorite since the day we opened.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the honey and mustard to form a glaze. Set aside.
- Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil. Blanch the asparagus until tender, 6 minutes. Drain and refresh them in the ice water to preserve their color. Drain again and set aside.
- Heat the lentils over a low flame and keep warm.
- Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes). Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil. Place the fish, skin side down, on the grill and cook for 4 minutes. Flip the fish and brush the skin side with the reserved honey-mustard glaze. Continue to cook for 2 minutes. Hold the cooked trout aside.
- Melt 3 tablespoons of the butter in a large saute pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning. Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar. Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts. Add the remaining tablespoon of butter and stir for an additional minute. Turn the flame down to low and add the asparagus.
- In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil. Cook for about 3 minutes, until it has reduced down to 2 tablespoons.
- Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze. Gently toss to combine, and allow the heat of the pan to wilt the spinach.
- Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils. Place 2 trout fillets, skin side up, on top of the spinach mixture. Drizzle with the balsamic glaze.
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Hasanur zaman
[email protected]Would not recommend.
Jakaria Rknj
[email protected]I wouldn't order this again.
snowy fox
[email protected]I've had better.
Minhaj khan Minhaj khan
[email protected]It was alright.
Matthew Robinson
[email protected]This was just okay.
Tech With Ali
[email protected]Not my favorite.
David Silva
[email protected]Meh.
Theresa He
[email protected]Overall, this dish was a bit disappointing. The trout was a bit overcooked and the spinach and lentils were mushy. The dressing was also a bit too oily. I think I would try a different recipe next time.
Vanessa XXX
[email protected]This recipe was a bit bland for my taste. The trout was cooked well, but the spinach and lentils were a bit too soft. The dressing also lacked flavor. I think I would try a different recipe next time.
Maham Maham
[email protected]This warm salad was a great way to use up some leftover trout. The fish was cooked perfectly and the spinach and lentils were a great addition. The dressing was also very flavorful. Will definitely make this again!
Marco
[email protected]This dish was a hit with my family! Everyone loved the grilled trout and the spinach and lentils were a great way to add some extra veggies to the meal. The dressing was also very tasty. Will definitely make this again!
footballer Kashi
[email protected]So delicious and healthy! The trout was cooked perfectly and the spinach and lentils were a great addition. The dressing was also very flavorful. I will definitely be making this again!
HUMUDI MOH'D
[email protected]Loved this recipe! The fish was cooked perfectly and the lentils were so flavorful. I added a bit of extra lemon juice to the dressing and it really brightened up the dish. Will definitely make this again!
Malik Farhan Ahmed
[email protected]This warm salad was an absolute delight! The grilled trout was cooked to perfection, flaky and flavorful, and the spinach and lentils provided a wonderful balance of textures and flavors. The dressing was light and tangy, and brought all the elements