top of page

Rainbow Trout & Arugula Salad

Prep Time:

20 Minutes

Cook Time:

25 Minutes


2 Servings



About the Recipe

As delicious and nutritious as it gets! This trout salad is very easy to make with a pack of arugula and contains sweet ingredients like candied walnuts, pears but also savoury with the dressing and fish.


  • 1 fillet of John O’s Foods Rainbow Trout 

  • 1 pack of Baby Arugula (150g) 

  • 1 pear 

  • ¼ cup of parmesan cheese 

  • ¼ cup of olive oil 

  • ¼ cup of walnuts 

  • 2 tbsp of fish rub 

  • 2 tbsp of red wine vinegar 

  • 2 tbsp of butter 

  • 2 tbsp of brown sugar 

  • Clove of garlic 

  • Salt & Pepper to taste


Step 1

Place trout fillets on baking sheet, skin side down. Squeeze lemon juice over fillet. Spread olive oil over fillet evenly with spoon or washed hands. Sprinkle with seasoning that we provided or any seasoning of your choice. Bake at 350 degrees for 15 minutes or until the thickest part of fish is done when cut through. Timing depends on the thickness of the fish. Small fillets about 15 minutes. 

Step 2

Place walnuts, butter and brown sugar in small pan on medium heat. Mix for about 5 minutes until the butter is melted and spread evenly amongst walnuts with brown sugar. 

Step 3

Make red wine vinaigrette by mixing olive oil, red wine vinegar, mincing garlic and adding salt & pepper to taste 

Step 4

Grate fresh parmesan cheese, dice pear then mix with arugula, red wine vinaigrette, candied walnuts. 

Step 5

Take out fish, remove skin and place in pan with olive oil to sear on high heat for 1 minute or so. Take the fish off heat and cut in half. Place fish on top of salad. 

bottom of page