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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

Method

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.

Tips

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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