Maple-grilled trout on spinach
Published by Chatelaine
on 8/1/2009
Melon isn't just for breakfast and dessert: We've paired it with spinach and cucumber to make a nutritious salad bed for our smoky grilled trout.
Ingredients
- 2 tbsp (30 mL) mango chutney or honey
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) olive oil
- 1/4 tsp (1 mL) salt
- 1/2 honeydew melon, seeds removed
- 2 cups (500 mL) yellow grape tomatoes (optional)
- 1/4 cucumber, thinly sliced
- 8 cups (2 L) baby spinach
- 1 tbsp (15 mL) maple syrup
- 11/2 tsp (7 mL) ground cumin
- 3 trout fillets, about 8 oz (250 g) each
- 2 tbsp (30 mL) snipped chives
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