Maple-Chipotle Haddock with Grapefruit, Arugula & Blackberry Quinoa Salad
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 lb
- haddock fillets (4 pieces) with maple-chipotle seasonings in seafood steamer bags
- 500 g
- 3 tbsp
- olive oil
- 45 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1
- small shallot, minced
- 1 tbsp
- honey
- 15 mL
- ⅛ tsp
- salt
- 0.5 mL
- 8 cups
- arugula
- 2 L
- 1 cup
- cooked quinoa, cooled
- 250 mL
- 2
- grapefruits, segmented
- 2 tbsp
- pumpkin seeds, toasted
- 30 mL
- 1 cup
- blackberries
- 250 mL
Directions
Step 1
Cook haddock according to seafood steamer bag instructions.
Step 2
Meanwhile, in large bowl, make lemon vinaigrette by whisking oil with lemon juice, shallot, honey and salt. Toss with arugula, quinoa, grapefruit segments and pumpkin seeds.
Step 3
Divide salad onto 4 serving plates; garnish with blackberries. Serve haddock alongside.
Tip
To segment grapefruit, slice off top and bottom of peel to create 2 flat ends. Place a flat side on chopping board. Using a sharp knife, run knife from top to bottom of fruit to slice off peel and white pith in sections. Holding peeled grapefruit over a bowl, cut between membranes to release fruit segments.
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 360
- Fat:
- 14 g
- Saturated Fat:
- 2 g
- Carbs:
- 37 g
- Fibre:
- 6 g
- Sugar:
- 20 g
- Cholesterol:
- 60 mg
- Protein:
- 24 g
- Sodium:
- 950 mg
