Broiled Trout with Warm Lentil Salad

Broiled Trout with Warm Lentil Salad Author: Canadian Living Credits: Broiled Trout with Warm Lentil Salad

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 2 trout fillets (about 6 oz/175 g each)
  • lemon wedges
Warm Lentil Salad:
  • 3 tablespoons olive oil
  • 1 cup diced leek (white and light green parts only)
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1 clove garlic minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup dried green lentils
  • 1/4 cup minced fresh celery leaf
  • 1/4 cup minced fresh coriander leaf
  • 3 tablespoons lemon juice

Method

Warm Lentil Salad: In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; cook leek, celery, carrot, garlic, coriander, cumin and salt until softened, about 5 minutes.

Stir in 3 cups (750 mL) water; cover and bring to boil. Add lentils; reduce heat and simmer until tender, 25 to 30 minutes. Drain and transfer to bowl. Add remaining oil, celery leaves and lemon juice; toss to combine.

Meanwhile, in small bowl, combine coriander, cumin, cayenne and salt; rub over top of trout fillets. Broil on greased baking sheet until fish flakes easily when tested, 6 to 8 minutes. Serve with lemon wedges and salad.

More trout recipes:

Nutritional facts Per serving: about

  • Sodium 516 mg
  • Protein 46 g
  • Calories 499.0
  • Total fat 21 g
  • Potassium 1233 mg
  • Cholesterol 90 mg
  • Saturated fat 4 g
  • Total carbohydrate 34 g

%RDI

  • Iron 43.0
  • Fibre 0.0
  • Folate 135.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Broiled Trout with Warm Lentil Salad

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