Rainbow Trout with Micro Green Sauce
Omega-3-rich rainbow trout is gussied up with this iresh tasting green sauce. The best micro greens to use include brown mustard, arugula, cress, radish, or fenugreek. Wild salmon or Arctic char are good fish choices as well. Use extra sauce as a salad dressing.
1 cup (250 mL) packed micro greens
1 shallot, minced
2 garlic cloves, minced Juice ot`1/2 lemon
1 tsp (5 mL) lemon zest
1 Tbsp (15 mL) red wine vinegar Salt and pepper, to taste
1/4 cup (60 mL) extra-virgin olive oil
Preheat oven to 375 F (190 C), Slice trout into 4 equal-sized pieces. Rinse, pat dry with paper towel, and season with salt and pepper. Place trout pieces on silicone- or parchment paper-lined baking sheet and bake ior 12 minutes, or until flesh is opaque and easily flakes.
Meanwhile, add micro greens, shallot, garlic, lemon juice, lemon zest, red wine vinegar, and salt and pepper
to blender or food processor and pulse until combined. With machine running, pour in olive oil through feed
tube and blend until just slightly chunky. Serve trout with green sauce.
Serves 4.
Each serving contains: 359 calories; 36 g protein;
23 g total fat (4 g sat. fat, o g trans fat); 2 g carbohydrates;
O g tibre; 109 mg sodium
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