Roasted Mackerel and Avocado Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6
- 1 tablespoon dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
- Carbohydrate 6 g(2%)
- Cholesterol 78 mg(26%)
- Fat 37 g(57%)
- Fiber 3 g(11%)
- Protein 22 g(45%)
- Saturated Fat 7 g(33%)
- Sodium 142 mg(6%)
- Calories 443
Preparation Preheat broiler. Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total). Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes. Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette. Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.
Preparation Preheat broiler. Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total). Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes. Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette. Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.
