Recipe #5892
Warm Trout and Grilled Vegetable Salad
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 28 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Chef Anne Desjardins - "Par dessus le marché" |
Wine & food pairing
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Recipe ingredients
- 2 garlic cloves, cut up
- 6 white mushrooms, cut up
- 7 oz. (200 g) halloumi cheese, cut into thick slices
- 12 cherry tomatoes
- 8 green onions, stalks only
- 1 cooked trout fillet, cut up
- 4 cups (1 litre) mesclun
- Edible flower petals, optional
- 1 tsp. (5 mL) Irresistibles maple syrup*
- 2 Tbsp. (30 mL) Irresistibles cider vinegar*
- 1 cup (250 mL) Irresistibles soy sauce*
- 2 Tbsp. (30 mL) Irresistibles canola oil*
- Salt to taste
- Few drops Tabasco
Preparation
Dressing
Using a hand-held blender, mix garlic, maple syrup, cider vinegar, soy sauce, canola oil, salt and Tabasco together.
Salad
In a bowl, toss white mushrooms, halloumi, cherry tomatoes and green onion stalks.
Drizzle with half of dressing and transfer to a grill sheet pan.
Preheat barbecue to medium-high.
Grill 5 – 8 minutes.
Lay hot vegetables and cheese over mesclun and trout.
Drizzle with dressing and sprinkle with herbs and flower petals if desired.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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- Grilled Trout with Coriander and Ginger
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Grilled Vegetable Salad
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