Maple-Chipotle Haddock with Grapefruit, Arugula & Blackberry Quinoa Salad

  • Prep Time 20 min
  • Total Time 30 min
  • 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.

Nutrition Facts

  • Nutrition Description Per serving (¼ recipe):
  • Calories 360
  • Fat 14 g
  • Saturated Fat 2 g
  • Carbs 37 g
  • Sugar 20 g
  • Protein 24 g
  • Cholesterol 60 mg
  • Fibre 6 g
  • Sodium 950 mg