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ROASTED TROUT WITH CHARD SALAD
Preparations: 10 min 20 min. for marination Process: 10 min. Yield 4. Ingredients: 2 trout steaks juice of ½ lime pepper mixture, salt olive oil For salad: 200 g chard leaves ½ lime 1 red onion 2 Tbsps olive oil 2 Tbsps balsamic vinegar juice of ½ lime ½ tsp honey ground pepper on your taste Directions: 1. Quarter trout steaks. Salt and pepper, drizzle with lime juice and marinate for 20 min. 2. Wash and dry chard leaves. Peel and cut the onion. Slice the lime. 3. For dressing mix olive oil, balsamic vinegar, lime juice, honey and pepper. Mix onion, chard and lime and dress. 4. Fry fish using olive oil for 5-8 min on each side. 5. Serve fish with salad. Sprinkle with ground pepper mixture before serving. (via set meal. - Рыба и … рыба!)
Source: anna-mavritta.livejournal.com
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
5 ounces baby spinach
1/2 medium red onion, thinly sliced
Directions
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
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Herb-Crusted Salmon with Spinach Salad
Ingredients:
- 3 slices white sandwich bread
- 1 cup fresh parsley
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 4 skinless salmon fillets, (6 ounces each)
- 2 tablespoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 5 ounces baby spinach
- 1/2 medium red onion, thinly sliced
Directions
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
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