Colon Healthy Recipe: Trout with Lentil & Grape Salad

INGREDIENTS

3/4 cup green lentils (1 ½ cups cooked)
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
4 trout fillets, skin-on (4-6 ounces each)
1/2 teaspoon lemon zest
1/4 teaspoon pepper

DIRECTIONS

In a medium saucepan, combine the uncooked lentils with 2 1/2 cups of water. Bring to a boil, then reduce heat to simmer; cover and cook for 15 minutes. Turn off heat and allow the lentils to steam for another 5 minutes; drain and let cool.

In a medium bowl combine the 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 and move rack to the highest position. Sprinkle trout fillets with lemon zest, remaining salt, and 1/4 teaspoon pepper; brush with olive oil. Broil the trout for 4-5 minutes. Serve with lentil salad.

SERVINGS

Makes 4 servings

NUTRITIONAL INFORMATION

Nutritional analysis per serving: Calories 480; Protein 40 g; Carbohydrate 36 g; Fat 20 g (38% Calories from Fat); Saturated Fat 3 g (4% Calories from Saturated Fat); Cholesterol 80 mg; Sodium 380 mg; Fiber 10 g.