Salad with Lightly Salted Trout, Arugula, and Potatoes
Salads • European
Description
Salad with Lightly Salted Trout, Arugula, and Potatoes
Ingredients
- Arugula 1 bunch
- Lightly Salted Red Fish 5 oz
- Salad Potatoes 3 pieces
- Dijon Mustard 1 tablespoon
- Honey 1 tablespoon
- Olive Oil 3 tablespoons
- Ground Black Pepper to taste
- Rosemary 1 teaspoon
- Meyer Lemon Juice 1 tablespoon
Step-by-Step Guide
Step 1
For the dressing, mix the oil, honey, mustard, and lemon juice until smooth, season with salt to taste, but not too much as the salad will have salty fish.
Step 2
Cut the potatoes into wedges, place them in a bowl, drizzle with olive oil, and sprinkle with rosemary. Grease a baking sheet with oil, arrange the potatoes in a single layer, and bake in the oven until golden brown.
Step 3
Remove the skin and bones from the trout, and cut it into thin long strips.
Step 4
Combine the arugula leaves, trout, and baked potatoes, drizzle with the dressing, and gently toss.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!