Name: Fennel and Apple Salad with Smoked Trout
Total time: 20 min
Ingredients: 3 tablespoons lemon juice; 1 tablespoon whole-grain mustard; 1 small shallot , minced; 2 teaspoons minced fresh tarragon; Salt and pepper; ¼ cup cold-pressed extra-virgin olive oil; 5 ounces (5 cups) baby arugula; 2 Granny Smith apples , cored and cut into 3-inch-long matchsticks; 1 fennel bulb , stalks discarded, bulb halved, cored, and sliced thin; 8 ounces smoked trout , skin and pin bones removed, flaked

Why This Recipe Works

We enjoy a creamy seafood salad as much as the next person, but most versions are gooped up with mayonnaise and filler ingredients. For a healthier seafood salad, we started with smoked trout, a great source of unsaturated fats, vitamin D, and protein. We then deconstructed the salad, flaking the fish atop a mix of piquant arugula and crunchy, aromatic fennel—a wonderful but underutilized salad candidate. Granny Smith apples contributed a little sweetness and more crunch, and we made sure to leave the skin on to obtain all the fruit's fiber and vitamin C. Instead of a mayo-based dressing, we made a simple lemon and oil vinaigrette with fresh tarragon, shallot, and tangy whole-grain mustard that really brought everything together in a much lighter way, letting the individual ingredients shine through.

Before You Begin

Smoked mackerel can be substituted for the smoked trout.

Instructions

Whisk lemon juice, mustard, shallot, 1 teaspoon tarragon, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in oil. Add arugula, apples, and fennel and gently toss to coat. Season with salt and pepper to taste.

Divide salad among plates and top with flaked trout. Sprinkle with remaining tarragon. Serve immediately.