Salad of marinated trout, grapefruit and raspberries

• 15 minutes to prepare • 3 hours minutes to chill • Serves 4

Welcome September

There are plenty of salad recipes out there but how many can say they’re sour, sweet and fruity? This salad with marinated trout, grapefruit and raspberries is all of the above and makes me feel like it’s still summer!

I’m a big lover of ruby red grapefruit: I love it for breakfast with a little sugar, love it with fish, love it as a dessert with yogurt. I love the tartness, the gorgeous pink color and how cleansing it feels.

Also perfect for people on diet, this salad is served with a creamy balsamic vinegar to make it super aromatic and tasty! The raspberries are the sweet elements in this salad and really work well with all the other ingredients.
Since the flavors of this salad are so prominent, I recommend serving it alone.
This is one low-fat and healthy salad recipe that’s the opposite of blah and boring!

Here's what you will need for the 4-serving recipe

For the marinated trout:
200 g trout fillet
20 g  sea salt
20 g sugar

For the salad:
200 g mesclun mixed salad
1 pink grapefruit 
200 g raspberries
EVO oil
salt

1. In a bowl mix sugar with salt and ground pepper
2. Put the trout in a terrine, and cover it with the mixture
3. Seal the container with plastic wrap and place in the refrigerator for about 3 hours
4. Once this time has passed, release the trout from the mixture covering it and wash it thoroughly. Dry it with a kitchen towel and cut it into cubes
5. Peal the grapefruit, being careful to remove all the white peel, and cut it into pieces; wash berries and dry the, with a kitchen towel
6. Arrange your salad: put mesclun and grapefruit cubes in a large bowl, add marinated trout and berries. Flavor everything with 2 tablespoons of EVO oil, few drops of balsamic vinegar cream, and a pinch of salt. Keep refrigerated until ready to serve

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.