Roasted Potato and Trout Salad
Thank you Chelsea Streifeneder of @healthyish for your ever-reliable delicious & quick recipes! Take it away, Chelsea...
Anything can be tossed together and called a salad. Roasted potatoes and flaky trout make this dish incredibly filling and satisfying. Pair it with this creamy Dijon mustard and caper dressing and you have a winner!
Prep Time: 10 Minutes
Cook Time: 20-30 Minutes
Serves: 8-10
Ingredients:
6 cups mini potatoes, all colors, sliced and quartered
2 cups celery, chopped
2 cups corn, cooked and shaved off the cob or frozen
12 slices bacon crisped and crumbled
10-ounce trout filet, cooked and flaked
3 tablespoons mayonnaise
3 tablespoons capers, drained and minced
5 tablespoons Dijon mustard
½ cup olive oil
Salt and pepper
Fresh bunch of dill for the top of salad
Directions:
1. Preheat oven to 400 degrees. Grab a parchment lined baking sheet and place oil coated potato pieces onto the sheet. Roast for 20-30 minutes, flipping halfway through.
2. Grab another parchment lined baking sheet and place trout filet on top. Coat with olive oil, salt and pepper and roast at 400 degrees for 10-15 minutes or until cooked through. Do the same with the bacon, crumble and set aside.
3. While they are roasting make the Dijon dressing by mixing mayonnaise, capers, Dijon mustard, salt, and pepper together in a small bowl.
4. Once everything is cooked combine the potatoes, celery, corn, bacon, and trout. Cover with the dressing and toss everything to coat. Top with fresh dill and serve chilled.
