Warm Salad of Grilled Trout with Spinach and Lentils

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made this for a casual dinner one night. didn't have time to make the lentils but i didn't feel like the dish was missing them. instead, served it with a grain mix. absolutely outstanding and really well received.

also, i didn't toast the nuts in butter. i simply put them in the oven for a couple of minutes until they were beautiful. and hten i just used a little olive oil in the pan instead of any butter. still delicious and a little healthier.

also, i used steelhead trout.

very good!

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ademas rico y muy facil de hacer

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This dish was fast and easy to make. The fish and veggies tasted great. I thought I had walnuts on hand but didn't, so I substituted pecans. The nuts cut the sweetness of the balsamic vinegar nicely. I ended up boiling the balsamic vinegar for a touch too long; it went from syrup to sludge. No problem, though. I poured straight balsamic over the spinach as it was wilting and it was fine. Since there was no syrup to finish the fish, I drizzled the honey mustard mixture on. Since the veggie mixture is really strongly flavored with the vinegar, I wasn't sorry that I didn't put more on the fish. My only real quibble with this recipe -- I don't think the lentils add anything to it. Next time I'll use brown or wild rice.

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was wonderful....trout goes well with this salad...must try

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Delicate yet very flavorful and felt that we were eating a healthy meal.

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I used swordfish instead of trout. It was easy and delicious.