Smoked Trout and Roasted Fennel Cauliflower Salad

16 15 524
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Smoked Trout and Roasted Fennel Cauliflower Salad
Health Rating
Nutrient density to the max. A great way to add cold-water fatty fish high in anti-inflammatory omega 3's to your diet.

Ingredients


1 whole fish Mackerel, smoked (deboned, skin removed.)
1 medium head Cauliflower (broken into small florets)
1 tbsp Extra virgin olive oil (for drizzling)
1 tsp Cumin seeds
1 pinch Himalayan sea salt
2 bulb(s) Fennel (trimmed and cut into thin wedges)
1/2 medium Preserved lemon (or fresh lemon zest)
3 cup chopped Watercress (leaves picked)
2 cup Parsley, fresh
1/2 cup Almonds, toasted
2 tbsp Maple syrup
1 pinch Himalayan sea salt
1 whole lemon(s) Lemon juice (juiced)
1 tsp Dijon mustard
1/2 bulb Garlic (finely chopped)
1/4 cup Olive oil

Instructions


1. Preheat the oven to 200°C (400°F).
2. Spread the cauliflower onto a medium baking tray. Drizzle with olive oil, scatter with the cumin seeds and season with salt and pepper. Toss to coat.
3. Spread the fennel onto a separate medium baking tray. Drizzle with olive oil. Roast the cauliflower and fennel, tossing occasionally, for 20-25 minutes, until tender and golden brown. Remove from the oven and set aside to cool.
4. Meanwhile to prepare the maple almonds, line a small baking tray with baking paper.
5. Cook the almonds in a small frying pan over medium-low heat, tossing occasionally, until lightly roasted. Add the maple syrup and salt. Cook, tossing to coat, until the maple syrup has reduced to a thick sticky caramel. Pour onto the prepared tray and set aside to cool.
6. To prepare the dressing, whisk the lemon juice, mustard, and garlic together in a small bowl. Gradually pour in the extra-virgin olive oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.
7. Remove and discard the trout skin. Flake the trout into bite-sized pieces, ensuring all the bones have been removed. Set aside. Remove and discard the flesh of the preserved lemon. Thinly slice the skin lengthways into strips. Once cooled, coarsely chop the almonds.
8. Combine the cauliflower, fennel, maple almonds, trout, preserved lemon, watercress, and parsley in a large bowl. Toss to combine. Pour over the dressing and toss to coat. Transfer to a large serving dish. Serve immediately.

Nutrition Facts

Per Portion

Calories 524
Calories from fat 301
Calories from saturated fat 44
Total Fat 33 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 20.4 g
Cholesterol 35 mg
Sodium 314 mg
Potassium 1347 mg
Total Carbohydrate 31 g
Dietary Fiber 9.3 g
Sugars 9.8 g
Protein 25.0 g

Dietary servings

Per Portion


Fruit 0.2
Meat 0.6
Meat Alternative 0.5
Vegetables 6.5

Energy sources


Pygal24%439.25371627078755130.2770550105991857%367.6232542513116281.8727728616528319%330.4675190819283122.566611054701724%57%19%CarbohydratesFatProtein

Notes:

“The Romans revered fennel for its medicinal properties and it is still used today as a digestive aid, cleanser, and detoxifier. Alongside watercress and parsley, beauty-giving vegetables, rich in skin-boosting vitamin K, manganese, and vitamins A and C, and omega-3 oils from the trout, this dish is both flavoursome and a skin savior.”

Recipe from:
Lunch
Salad
Side