Salad with Lightly Salted Trout, Arugula, and Potatoes
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Salad with Lightly Salted Trout, Arugula, and Potatoes
Ingredients
- Arugula - 1 bunch
- Lightly Salted Red Fish - 7.1 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.
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