Smoked Trout, Wild Arugula & Blueberry Salad
This simple, no-cook recipe was created by Marc Meyer, a New York chef who serves local and organic foods at his three popular restaurants, <a href="http://www.cookshopny.com" target="_new">Cookshop</a>, <a href="http://www.fivepointsrestaurant.com" target="_new">Five Points</a>, and <a href="http://www.provencenyc.com" target="_new">Provence</a>. <p>
Ingredients6 ounces wild or baby arugula, washed and dried
8–10 fresh mint leaves, roughly chopped
1½ cups fresh blueberries
6 tablespoons extra-virgin olive oil, approximately
3–4 tablespoons moscato or other white-wine vinegar
Salt and freshly ground black pepper to taste
16 ounces smoked trout fillets
Per serving: 190 calories, 0.7 g fat (0.07 g saturated), 51 g carbohydrates, 1.4 g protein, 4 g fiber, 5.5 mg sodium (<1% Daily Value).
- Arrange the arugula, mint, and blueberries on serving plates.
- In a medium bowl, combine the oil, vinegar, salt, and pepper.
- Gently break trout fillets into large chunks and add to oil and vinegar mixture; toss lightly to mix.
- Distribute trout and dressing evenly among serving plates.
For another blueberry recipe, see the July/August 2007 issue of Natural Health.