Leftover baked fish makes a perfect salad topper. Here I subbed trout, baked last night with lemon, salt and pepper, in for tuna in a salade niçoise.
fresh organic baby spinach
thinly sliced red onion
3 oz baked trout (cold from fridge is fine)
1.5 – 2 cups cooked whole wheat fusili
1 hard-boiled egg, sliced
Put it all together and drizzle with olive oil and balsamic vinegar. Top w fresh black pepper.