Hot-smoked trout is one of those ingredients that can turn a fairly simple salad into lunch without much effort. It works particularly well here with cumin, courgette and quinoa, with pomegranate adding a little sharp sweetness at the end.
I like this best slightly warm rather than straight from the pan. Give it five minutes before adding the pomegranate and serving.
Hot-Smoked Trout & Pomegranate Quinoa Salad
Description
Warm cumin-scented quinoa with hot-smoked trout, courgette and bright pomegranate seeds.Ingredients
Instructions
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Melt the butter with the olive oil in a large frying pan over medium heat. Add the onion, courgette and salt and cook for 7–8 minutes until softened with some golden edges.
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Stir in the cumin and cook for another minute or two.
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Add the cooked quinoa and stir for 3–4 minutes until thoroughly heated.
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Fold through the trout gently so that some substantial flakes remain. Squeeze over the lemon juice and season with black pepper.
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Leave to cool for about 5 minutes, divide between plates and scatter with pomegranate seeds and herbs if using.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 412kcal
- % Daily Value *
- Total Fat 18.5g29%
- Saturated Fat 5.8g29%
- Cholesterol 16mg6%
- Sodium 1028mg43%
- Potassium 1024mg30%
- Total Carbohydrate 36.0g12%
- Dietary Fiber 5.2g21%
- Sugars 9.4g
- Protein 26.4g53%
- Vitamin C 13.7 mg
- Calcium 72 mg
- Iron 2.9 mg
- Vitamin D 166.4 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
