Broiled fish topped with fresh veggies and a chutney-based dressing. Now that’s our idea of a salad!
Trout and Spinach Salad
- Prep Time 25 min
- Total 31 min
- Servings 4
- Ingredients 7
Ingredients
- Chutney Dressing
- 3 cups bite-size pieces fresh spinach (6 ounces)
- 1 cup sliced fresh mushroom (3 ounces)
- 1/2 cup canned bean sprouts, if desired
- 2 thin slices red onion, separated into rings
- 1 pound lake trout, ocean trout or rock fish fillet, skinned
- Freshly ground pepper, if desired
Instructions
-
Step1Make Chutney Dressing. Toss spinach, mushrooms, bean sprouts, onion and half of the dressing. Divide among 4 serving plates.
-
Step2Set oven control to broil. Cut fish fillets into 4 serving pieces. Place on rack in broiler pan. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn).
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Step3Place fish on spinach mixture. Pour remaining dressing over fish. Serve with pepper.
Nutrition
250
Calories
12 g
Total Fat
26 g
Protein
11 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 110
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Cholesterol
- 65 mg
- Sodium
- 170 mg
- Potassium
- 700 mg
- Total Carbohydrate
- 11 g
- Dietary Fiber
- 1 g
- Protein
- 26 g
% Daily Value*:
- Vitamin A
- 48%
- 48%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 16%
- 16%
Exchanges:
2 Vegetable; 3 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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