Home
Leftover rainbow trout makes a perfect salad-topper.

Leftover rainbow trout makes a perfect salad-topper.

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
chopped tomato
black olives
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
olive oil
balsamic vinegar
black pepper

Put it all together and drizzle with olive oil and balsamic vinegar. Top w fresh black pepper.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s