Author: Canadian Living

This colourful salad is healthy, easy to prepare and has the "wow" factor when served at a dinner party. We love fish, living in the Maritimes, and I wanted to try something different with trout and this dish resulted. We enjoy serving it with locally made multgrain sourdough bread and a crisp white wine.

  • Portion size 6 servings
  • Credits : louiseswarren stringer warren


  • 6 trout fillets (skin will come off easily after cooking)
  • 2 teaspoons olive oil
  • 12 cups baby arugula leaves
  • 6 tomatoes chopped
  • 6 eggs hard boiled and sliced
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 shallots finely chopped
  • 4 teaspoons capers drained
  • 1/2 teaspoon black pepper freshly ground


Preheat oven to 375 F. In a large baking dish,cover the bottom with oil and coat both sides of the fish.  Place the trout skin side down in a single layer. Seaso with salt and pepper. Bake for 20 min. or until just cooked through. Remove from the oven. While the trout is cooking prepare the vinegarette.  Over moderate heat, saute the shallots and capers in the oil until the shallots soften.  Add the balsamic vinegar and pepper. Stir well. Remove from heat. In a large bowl, gently toss the arugala and tomatoes with the warm vinegarette. Divide the salad on six plates, top with a trout fillet and garnish with a sliced hard boiled egg. Serve immediately.
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Warm Trout Salad