Grilled Fish and Strawberry Salad

Salade repas poisson grillé et fraises Grilled Fish and Strawberry Salad ÉquipeNutrition Teamnutrition

Here is a colourful, savoury, quick, and nutritious meal. A perfect summer recipe to enjoy on a patio with fresh Quebec strawberries and vegetables. A visit to the public market is a must to get the best local fresh produce!

Preparation 10 min
Cooking 10 min
Portion 4

Nutrition Facts (per serving)

Calories
515
Fat
22
Carbohydrates
50
Fibre
10
Protein
30
Sodium
680

Ingredients

For the Fish

  • 2 fish fillets, any choice (or chicken)  

  • Juice of ½ lime (or 15 ml (1 tbsp))  

  • 1 ml (¼ tsp) dried dill  

  • Pinch of salt  

  • Pepper, to taste  

For the Salad

  • 300 g (11 oz) baby spinach  

  • 375 ml (1 ½ cups) strawberries, thinly sliced  

  • 250 ml (1 cup) herbed feta cheese, crumbled  

  • 4 small Lebanese cucumbers, halved into rounds  

  • 4 figs, thinly sliced  

  • 3 green onions, chopped  

  • 2 coloured bell peppers, cubed  

  • 1 can (540 ml) lentils, rinsed and drained  

For the Vinaigrette

  • Zest and juice of ½ lime  

  • 30 ml (2 tbsp) olive oil  

  • 30 ml (2 tbsp) apple cider vinegar  

  • 15 ml (1 tbsp) honey  

To garnish

  • 20 ml (4 tsp) balsamic vinegar  

  • Balsamic glaze, to taste  

  • 30 ml (2 tbsp) pumpkin seeds, optional  

Preparation

  1. Heat a non-stick pan, lightly oil it with a spray of oil. Cook the fish with lime juice and season with dill, salt, and pepper. The fish can also be cooked in a foil packet on the BBQ.  

  2. In a large bowl, whisk the vinaigrette ingredients with a fork.  

  3. Add the rest of the salad ingredients and toss well.  

  4. Place the fish fillets, broken into large chunks, on top of the salad, and serve in the centre of the table. Garnish the plates with a drizzle of balsamic vinegar, balsamic glaze, and pumpkin seeds if desired.  

Notes

Keeps for 3 days in the refrigerator in an airtight container.

Registered Dietitian Nutritionist in Quebec City