Spinach and Arugula Salad with Smoked Trout and Pommelo
I had another pommelo to use and decided to incorporate it into a green salad with smoked trout. I based it very loosely on this recipe from 'Food & Wine.' Changes made include subbing the pommelo for grapefruit; omitting the avocado (only because we didn't have one...I think it would be extra tasty) and radishes; switching to spinach rather than endive; and, because our trout comes sans skin, omitting the crispy trout skin. Also, I used half pommelo juice and half lemon juice, mixed with the olive oil, for the dressing. It was good and simple and provided some healthy greens and a nice dose of fatty fish.
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