Chopped Vegetable Salad with Rainbow Trout Fillets Full of flavour, colour and texture, this chopped salad has all the flavours of gazpacho. Ontario rainbow trout adds protein, making this a very tasty meal. Preparation Time: 20 minutesBaking Time: 15 minutesServes 4 1/2 cup (125 mL) plain Ontario Greek Yogurt or Ontario Sour Cream3 tbsp (45 mL) mayonnaise3 tbsp (45 mL) fresh lemon juice3 tbsp (45 mL) chopped fresh Ontario Dill1/2 tsp (2 mL) onion powder1 clove garlic, minced4 Ontario Rainbow Trout Fillets (skin on), about 170 g each1 tbsp (15 mL) vegetable oilSalt and pepper2 cups (500 mL) Ontario Greenhouse Cherry Tomatoes, halved1-1/2 cups (375 mL) julienned Ontario Carrots1 cup (250 mL) croutons2 Ontario Greenhouse Sweet Yellow Peppers, chopped1 Ontario Greenhouse Cucumber, chopped1 Ontario Red Onion, chopped1 head Ontario Boston or Leaf Lettuce, tornFresh ground black pepper In small bowl, whisk together yogurt, mayonnaise, lemon juice, 1 tbsp (15 mL) of the dill, onion powder and garlic; set aside. Brush flesh side of trout fillets with oil; season with salt and pepper. Place on parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with fork. Meanwhile, arrange tomatoes, carrots, croutons, peppers, cucumber, red onion and lettuce on four plates. Top with rainbow trout; drizzle with dressing and remaining dill. Tip: To grill rainbow trout fillets, brush both sides with 1 tbsp (15 mL) vegetable oil. Season flesh side with salt and pepper. Place fillets skin side down on grill topper or aluminum foil over medium-high heat. Grill, covered 8 to 10 minutes, until fish flakes easily. Season with pepper to taste. Nutritional Information:1 ServingPROTEIN: 38 gramsFAT: 23 gramsCARBOHYDRATE: 26 gramsCALORIES: 460FIBRE: 4 gramsSODIUM: 290 mg – Printed with permission from Foodland Ontario…
Chopped Vegetable Salad with Rainbow Trout Fillets
