Smoked Fish Salad
Description
This elegant Smoked Fish Salad combines the rich, smoky depth of trout with the bright acidity of fresh navel oranges and the creamy texture of ripe avocados. The dish is anchored by a zesty ginger vinaigrette that ties the flavors together, adding a warm aromatic kick to the fresh spinach greens. It offers a delightful balance of textures, from the crisp red onion to the tender fish. Perfect for a light lunch, a sophisticated picnic, or as a refreshing side dish for summer gatherings, this salad is simple to assemble yet impressive enough for entertaining. It highlights seasonal ingredients and provides a healthy, flavorful meal option.Ingredients
Directions
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Place peeled and sliced ginger in a blender or food processor and pulse until finely chopped.
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Add fresh lemon juice and white wine vinegar to the ginger and blend until a smooth puree forms.
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Pour the ginger mixture into a bowl and whisk in sugar, peanut oil, salt, and freshly ground pepper until emulsified.
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Skin and bone the smoked trout, breaking the meat into bite-sized pieces.
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In a small bowl, toss the sliced red onion with 1/4 cup of the prepared vinaigrette and let sit for at least 15 minutes to soften.
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Cut avocados in half, remove pits, peel, and slice into 1/4-inch thick strips.
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Drizzle the avocado slices with 1/4 cup of the vinaigrette to prevent browning.
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In a large bowl, toss the packed spinach with the remaining vinaigrette and the marinated onion slices.
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Divide the dressed spinach and onion mixture evenly among four salad plates.
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Gently toss the trout pieces and orange segments together in a separate bowl.
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Arrange the trout, orange segments, and avocado slices artfully on top of the spinach greens.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 684.4kcal
- % Daily Value *
- Total Fat 52.5g81%
- Saturated Fat 9.0g45%
- Cholesterol 28.5mg10%
- Sodium 450.0mg19%
- Total Carbohydrate 41.1g14%
- Dietary Fiber 18.7g75%
- Sugars 7.3g
- Protein 26.5g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ginger vinaigrette can be made up to 24 hours in advance; store covered in the refrigerator and allow to come to room temperature before serving.
To prevent avocados from browning, ensure they are coated well with the acidic vinaigrette immediately after slicing.
If you cannot find smoked trout, smoked salmon or smoked mackerel can be used as a suitable substitute.
When sectioning oranges, ensure all pith and membranes are removed for the best texture and presentation.
This salad is best served immediately after assembly to maintain the crispness of the spinach and freshness of the avocado.
smoked trout, ginger vinaigrette, avocado salad, orange segments, spinach salad, french salad, fresh ginger, red onion, peanut oil, lemon juice, white wine vinegar, light lunch, picnic food, healthy dinner, seafood salad, citrus dressing
