
Ingredients:
- 12 oz. Boneless Skinless Trout
- 10 oz. (about 2) Red Beets
- 6 cups Arugula Lettuce Leaf
- 2 oz. Goat Cheese
- 8 Tbsp Walnut Halves & Pieces, Chopped
- 1/2 cup Tarragon, Chopped
- 2 ea Orange Segments
- 1/2 cup Balsamic Vinaigrette
Method:
- Preheat a char-grill or grill pan. Spray with oil to help stop the trout from sticking. Grill the trout until the internal temperature reaches 145F degrees, about 2-3 minutes on each side. Set aside.
- Peel and section oranges and set aside. Roast or boil whole beets until cooked through and tender, about 45-60 minutes depending on size. Chill then peel skin and dice. Set aside. Toast walnuts until golden brown and fragrant. Set aside.
- For each salad: Toss together 1/2 cup orange sections, 1 1/2 cup lettuce, 1/2 oz. crumbled goat cheese, 1/2 oz. (2 Tbsp.) walnuts, 3 oz. cooked trout, 2 Tbsp tarragon and to Tbsp dressing. Plate the salad.
- In the empty bowl, add the beets and toss lightly with leftover dressing. Place beets on the salad last (this will prevent everything from turning red).
Nutrition Facts:
- Calories: 420
- Total Fat: 30g
- Saturated Fat: 5g
- Total Carb: 15g
- Protein: 25g
- Dietary Fiber: 4g
- Sodium: 380mg