Warm Potato Salad with Smoked Trout, Asparagus and Arugula
 
Serves 4
 
4 – 6 med. Yukon Gold potatoes
1 red onion
1 lb asparagus
2 cups arugula or spring mix
1 pkg smoked trout fillets
 
dressing
1 TB honey
1/8 tsp mustard seed
¼ c balsamic vinegar
¼ c EVOO (extra virgin olive oil)
 
I like to make the dressing first so that the flavors can mingle and the dressing is ready to go when the rest of the ingredients are finished.  Put the honey, mustard seeds, salt, garlic powder and vinegar in a small bowl and whisk until the honey is dissolved.  Add the EVOO and whisk until the dressing is emulsified.  Place the arugula or salad mix into a larger bowl, add the dressing and toss to mix, coating the greens.
 
Scrub the potatoes and cut into 1” dice.  Put them into a large pot and cover with water, add 1 tsp salt and bring to the boil.  Reduce the heat to a small boil and cook potatoes for 5 min.  Check for tenderness, you do not want to over cook your spuds.  When potatoes are just tender, remove from heat and drain.  Put the potatoes in a large bowl, pour about 2 TB of EVOO over them and allow them to cool about 10 min.

Meanwhile peel the onion and cut it into small wedges.  Wash and trim the asparagus and cut into 2 in pieces.  In a large sauté pan over med. high heat add 2 tsps of EVOO, when it begins to shimmer add the onion and asparagus and season with salt and pepper.   Sauté the vegetables for 4-5 min, or until softened.  Turn off the heat and set the pan aside. 
 
Gently toss the potatoes and the oil to coat the potatoes.  You may want to add more oil.   Season them with salt and pepper to taste.  Now gently stir in the onion and asparagus.

Take a moment to remove the trout fillets from the package and move them to a cutting board.  Using two forks, flake into bite-sized pieces and you’re ready to plate.

Option 1:  Toss the greens and the potato mixture together and gently stir in the trout and serve it family style.
 
Option 2:  Divide the greens between four plates, making a little nest.  Then divide the potato and vegetable mixture between the plates and top with the flaked trout.

This recipe is a standard go-to when I'm craving something a little spicy, flavorful and full of texture.  It's loaded with fresh crunchy vegetables that stay crispy in the fridge and made of things I usually have on hand.  The recipe is quite large so I can make it for parties or share half and still have multiple servings.  I scored the most beautiful avocados recently and they really turn this simple salad into a full meal, but it's also great with chicken and fish, especially when they are grilled.  (I just make a bit more of the lime dressing to marinate chicken breasts before grilling or I use it as a glaze on fish.)  It's even great scooped up on tortilla chips!

Quinoa and Black Bean Salad
 
1 c. quinoa
½ t. salt
water
 
Place quinoa in a large bowl and cover with cold water.  Let soak for an hour.  Using a small screen sieve, pour out the water and rinse the quinoa in running water for 30 seconds.  Put quinoa into a med. saucepan and cover with water by ½ in.  Bring the quinoa and water to the boil, add ½ tsp. salt, cover saucepan and cook for 10 min., or until quinoa is tender to the bite.  When tender, remove from heat and let any extra water be absorbed.   Let cool and refrigerate.  (Quinoa is a grain from South America.  We had it for breakfast, lunch and supper in Peru.  It can be expensive if you buy it packaged in small portions but I buy mine at Winco in the bulk food area and it's very inexpensive.  It's dry so it stores well in the pantry.)
 
Honey-Lime Dressing
juice from 2 limes, measuring ¼ c.
¼ - ½ t salt
¼ t garlic powder
1 heaping teaspoon cumin
¼ - ½ t chili powder (toss in a pinch of cayenne pepper to make it spicier)
1-2 TB Honey
¼ c. olive oil
 
Put all ingredients except the olive oil into a med. bowl.  Mix well, until honey is dissolved and incorporated into the juice.  Taste and adjust any seasonings.  Add the oil and whisk the dressing until emulsified. 
 
1 can black beans, drained and rinsed well
1 red pepper, diced
1 green pepper, diced
4 stalks celery, diced
¼ c. fresh cilantro, minced
 
After quinoa has cooled add the above ingredients and stir to mix.  Add the honey-lime dressing and mix thoroughly.  Taste and adjust any seasonings.
 
Quinoa is a very versatile grain and takes on a variety of flavors very well.  I have made this salad substituting red kidney beans for black beans and used a variety of fresh vegetables, what ever I had on hand.  I have also used various dressings, each citrus based, but with different flavor profiles.  It is fun to mix it up.