BBQ-Spiced Trout & Arugula-Peach Salad
with Tomato & Sherry-Dijon Vinaigrette
BBQ-Spiced Trout & Arugula-Peach Salad
Smoky BBQ-spiced trout tops a fresh arugula and peach salad, finished with juicy tomato and a tangy sherry-Dijon vinaigrette for a bright, balanced meal.
Ingredients
For 2 servings
- 2 ounce Arugula
- 2 teaspoon Dijon Mustard
- 3 clove Garlic
- 2 teaspoon Honey
- 1 unit Peach
- 5 teaspoon Sherry Vinegar
- 10 ounce Steelhead Trout
- 1 tablespoon Sweet and Smoky BBQ Seasoning
- 1 unit Tomato
Additional Ingredients
- 3 tablespoon Butter
- 1 teaspoon Cooking Oil
- 2 tablespoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories690
Protein32g
Carbs20g
Fat55g
Tags:
KetoProtein SmartCarb SmartLow SodiumEasy PrepNew
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For a dairy-free version, the salad and fish can stay as is since the listed allergens don’t require milk-based ingredients here. To avoid fish, swap the trout for firm tofu or grilled halloumi-style cheese if dairy is acceptable.
What to serve with it
Serve with grilled corn, roasted baby potatoes, or a crusty baguette if you want a more filling plate. A chilled white wine, sparkling water with citrus, or iced tea also suits the sweet-smoky, tangy flavors.
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