Steelhead Trout Salad with Fennel and Meyer Lemon on a Bed of Asparagus

Springtime on a plate! Perfect for a light lunch or brunch.

5 from 1 vote

Print Recipe Pin Recipe

Ingredients

  

for the salad:

• 1 lb cooked steelhead trout see note
• 1/3 cup minced red onion
• 1 small bulb fennel chopped
• 2 tablespoons nonpareil capers
• 4 tablespoons mayonnaise
• juice and zest from one Meyer lemon
• salt
• pepper

to serve:

• 1 lb steamed and cooled asparagus
• juice and zest of one Meyer lemon
• 1-2 tablespoon olive oil
• 1/4 red onion thinly sliced
• 4 hard-boiled eggs quartered
• chopped fennel fronds
• salt
• freshly ground black pepper

Instructions

 

for the salad:

• Use a fork to flake the trout into a medium-sized bowl. Add all remaining ingredients and stir until all ingredients are evenly distributed. Set aside.

to serve:

• Toss asparagus with olive oil, salt, pepper, onion, and lemon juice, and zest. Top with trout salad, fronds and quartered eggs.

Notes

We poached it in Better than Bouillon roasted garlic stock with onions, peppercorns, and bay leaves

Spring has sprung, people! Finally! The absolutely best thing about the pandemic is that not going anywhere or doing anything made winter fly by. Now I am sitting here with my backdoor open listening to birds chirp. Yay, spring.

This dish is a great transition dish from winter to spring because Meyer lemons are still around in the stores (I always get mine at Aldi) and asparagus is starting to creep in and actually be tasty and affordable. I’m will to accept it is not local asparagus to get a taste of springtime!

Fennel is abundant this time of year too so I poached some fish and tossed this together. It was such a springy, fresh and satisfying lunch. Feel free to chop up the asparagus more, I left it long so I’d feel fancy but it did require a knife to eat. I just love salads served on vegetables other than lettuce, don’t you? The leftovers were great on crackers too.