0
James Tse
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.
2 tbsp mango chutney, or honey
2 tbsp lemon juice
2 tbsp olive oil
1/4 tsp salt
2-Jan honeydew melon, seeds removed
2 cups yellow grape tomatoes, optional
41643 cucumber, thinly sliced
8 cups baby spinach
1 tbsp maple syrup
1 1/2 tsp ground cumin
3 trout fillets, about 250 g each
2 tbsp snipped chives
Oil grill and heat barbecue to medium-high. Place chutney in a small bowl. Remove chunks from chutney and chop finely, then return to bowl. Whisk in lemon juice, 1 tbsp (15 mL) oil and salt. Peel melon and chop coarsely. Slice tomatoes if you like. Place in a large bowl with cucumber and spinach.
In another small bowl, whisk 1 tbsp (15 mL) oil with maple syrup, cumin and pinches of salt. Brush over fish. Place fillets on grill, skin-side down. Cover and barbecue, without turning, until a knife tip inserted in centre for 10 sec comes out warm, about 8 min.
Meanwhile, whisk chutney dressing and toss with salad. Place on a platter or plates. Remove cooked fish by sliding a large spatula between skin and flesh. Carefully lift trout, leaving skin on the grill. Place on salad. Sprinkle with chives.
Calories 490, Protein 42g, Carbohydrates 36g, Fat 21g, Fibre 4g.