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Warm Salad of Grilled Trout with Spinach and Lentils Recipe

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Warm Salad of Grilled Trout with Spinach and Lentils
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Ingredients
12
Count
Nutrition
873
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. In a small bowl, whisk together the honey and mustard to form a glaze. Set aside.
  2. Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil. Blanch the asparagus until tender, 6 minutes. Drain and refresh them in the ice water to preserve their color. Drain again and set aside.
  3. Heat the lentils over a low flame and keep warm.
  4. Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes). Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil. Place the fish, skin side down, on the grill and cook for 4 minutes. Flip the fish and brush the skin side with the reserved honey-mustard glaze. Continue to cook for 2 minutes. Hold the cooked trout aside.
  5. Melt 3 tablespoons of the butter in a large saute pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning. Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar. Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts. Add the remaining tablespoon of butter and stir for an additional minute. Turn the flame down to low and add the asparagus.
  6. In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil. Cook for about 3 minutes, until it has reduced down to 2 tablespoons.
  7. Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze. Gently toss to combine, and allow the heat of the pan to wilt the spinach.
  8. Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils. Place 2 trout fillets, skin side up, on top of the spinach mixture. Drizzle with the balsamic glaze.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 872.96 Kcal (3655 kJ)
Calories from fat 540.86 Kcal
% Daily Value*
Total Fat 60.1g 92%
Cholesterol 122.17mg 41%
Sodium 792.36mg 33%
Potassium 1716.87mg 37%
Total Carbs 40.2g 13%
Sugars 21.77g 87%
Dietary Fiber 10.09g 40%
Protein 50.46g 101%
Vitamin C 38.9mg 65%
Vitamin A 0.1mg 5%
Iron 10.6mg 59%
Calcium 240.7mg 24%
Amount Per 100 g
Calories 177.56 Kcal (743 kJ)
Calories from fat 110.01 Kcal
% Daily Value*
Total Fat 12.22g 92%
Cholesterol 24.85mg 41%
Sodium 161.17mg 33%
Potassium 349.21mg 37%
Total Carbs 8.18g 13%
Sugars 4.43g 87%
Dietary Fiber 2.05g 40%
Protein 10.26g 101%
Vitamin C 7.9mg 65%
Iron 2.2mg 59%
Calcium 49mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.7
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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