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Curried Trout Lentil Salad
Serves 4
This protein-packed superfood salad combines omega-rich trout, lentils, crispy veggies, and a creamy warming curry dressing to create a nutritious and elegant weeknight meal in a bowl. Salmon can be substituted for trout if desired.
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Ingredients
- 1 lb (450 g) trout fillet
- 3/4 cup (180 mL) plain yogurt
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) fresh lemon juice, divided
- 2 tsp (10 mL) yellow curry powder
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) cooked black or green lentils
- 1 cup (250 mL) sliced radish
- 1 1/2 cups (350 mL) sliced cucumber
- 2 cups (500 mL) arugula
Nutrition
Per serving:
- calories 413
- protein 42 g
-
total fat
18 g
- sat. fat 3 g
-
total carbohydrates
25 g
- sugars 6 g
- fibre 9 g
- sodium 271 mg
Directions
01
Preheat oven broiler. Place fish on rimmed baking sheet lined with parchment paper, season with salt and freshly cracked black pepper to taste, and broil until cooked through, 6 to 7 minutes. Let cool slightly, then flake flesh into large pieces and set aside.
02
In bowl, whisk together yogurt, olive oil, 1 Tbsp (15 mL) lemon juice, curry powder, and salt.
03
In 4 individual salad bowls, place cooked lentils and toss with remaining lemon juice. Top with radish, cucumber, and trout pieces. Drizzle on yogurt dressing and top with arugula.
