Servings: 4
- 3/4 cup green lentils, uncooked
- 2 1/2 cups water
- 2 tablespoons minced shallot
- 1 1/2 cups halved red California grapes
- 1/4 cup fresh chopped dill
- 1/4 cup chopped walnuts
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon white balsamic vinegar
- 1 tablespoon, plus 2 teaspoons, olive oil, divided
- 1 cup arugula
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon pepper, plus additional, to taste, divided
- 4 trout fillets (4-6 ounces each), skin on
- 1/2 teaspoon lemon zest
- In medium saucepan, combine lentils with water. Bring to boil then reduce heat to simmer; cover and cook 15 minutes. Turn off heat and allow lentils to steam 5 minutes; drain and let cool.
- In medium bowl, combine lentils, shallot, grapes, dill, walnuts, lemon juice, lemon zest, vinegar, 1 tablespoon olive oil, arugula, 1/4 teaspoon salt, and pepper, to taste; set aside.
- Heat oven to broil. Move rack to highest position.
- Sprinkle trout fillets with lemon zest, remaining salt and 1/4 teaspoon pepper; brush with remaining olive oil. Broil trout 4-5 minutes. Serve with lentil salad.
Nutritional information per serving: 480 calories; 40 g protein; 36 g carbohydrates; 20 g fat (38% calories from fat); 3 g saturated fat (4% calories from saturated fat); 80 mg cholesterol; 380 mg sodium; 10 g fiber.