Best 3 Warm Salad Of Grilled Trout With Spinach And Lentils Recipes

Indulge in a culinary journey with our Warm Salad of Grilled Trout with Spinach and Lentils, a symphony of flavors and textures that will tantalize your taste buds. This dish is a harmonious blend of fresh, seasonal ingredients, perfectly grilled trout, tender spinach, earthy lentils, and a tangy lemon-tahini dressing.

Embark on a culinary adventure with our diverse collection of recipes, ranging from the classic Grilled Trout with Lemon Butter to the innovative Trout Tacos with Avocado Salsa. Discover the simplicity of Pan-Seared Trout with Herbs or elevate your palate with Trout en Papillote with White Wine and Herbs. Satisfy your wanderlust with our Asian-inspired Steamed Trout with Ginger and Soy or immerse yourself in Mediterranean flavors with our Grilled Trout with Olive Tapenade.

Each recipe offers a unique take on this versatile fish, ensuring an unforgettable dining experience. Whether you prefer the delicate flavor of grilled trout or the richness of pan-seared, our recipes cater to every taste and skill level. Prepare to savor the freshness of trout, complemented by an array of carefully selected ingredients and delectable sauces.

Here are our top 3 tried and tested recipes!

WARM SPINACH SALAD

Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

GRILLED SEA TROUT, PROSCIUTTO, SAMPHIRE & LENTILS

Grilled sea trout, prosciutto, samphire & lentils image

Grilled sea trout pairs well with seasonal samphire and lightly seasoned lemony lentils. This fresh fish main course is simple and ready in 20 minutes

Provided by Barney Desmazery

Categories Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 8

Ingredients

2 sea trout fillets
2 slices prosciutto
2 tbsp olive oil , plus extra for drizzling
250g pack cooked puy lentils
3 tbsp small capers
100g samphire
½ lemon , juiced, plus 2 lemon wedges to serve
Greek yogurt , to serve

Steps:

Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.
While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.

Nutrition Facts : Calories 561 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 10 grams fiber, Protein 52 grams protein, Sodium 4.4 milligram of sodium

WARM LENTIL SALAD WITH GOAT CHEESE

Warm Lentil Salad With Goat Cheese image

Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cups/14 ounces green, brown or black lentils, rinsed and picked over
1 small or 1/2 large onion, halved
3 garlic cloves, minced
1 bay leaf
Salt
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra-virgin olive oil
1/4 cup broth from the lentils
3 to 4 ounces goat cheese (to taste), crumbled
Black pepper
1/4 cup minced chives or parsley, or both
2 cups wild or baby arugula

Steps:

In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams

Tips:

Choose the freshest trout possible: The fresher the trout, the better the flavor will be. Look for trout that has bright, clear eyes, firm flesh, and a mild, briny smell.
Grill the trout over medium-high heat: This will help to cook the trout evenly and prevent it from drying out.
Don't overcook the trout: Trout is a delicate fish, so it's important not to overcook it. Cook the trout for just a few minutes per side, or until it is cooked through but still moist.
Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as roasted red peppers, zucchini, or mushrooms.
Make sure the lentils are cooked through: Lentils should be cooked until they are tender but still hold their shape.
Dress the salad with a flavorful vinaigrette: A simple vinaigrette made with olive oil, lemon juice, and Dijon mustard is a great way to dress this salad.

Conclusion:

This warm salad of grilled trout with spinach and lentils is a delicious and healthy meal that's perfect for a weeknight dinner. The trout is grilled to perfection and the spinach and lentils add a pop of color and flavor. The salad is also a great source of protein, fiber, and omega-3 fatty acids.