Arugula, Trout and Yellow Beet Salad | RICARDO

Ingredients

• 1 1/2 lb (675 g) trout fillets without skin
• 3 tbsp fresh dill, finely chopped
• 3 tbsp (45 ml) whole-grain mustard
• 1 tbsp (15 ml) honey
• 1 lemon, zest finely grated and juiced
• 1/3 cup (75 ml) mayonnaise
• 6 cups (140 g) arugula
• 4 celery stalks, thinly sliced on an angle
• 1 package (284 g) cooked cubed yellow beets, drained
• 1/4 cup (40 g) dried cranberries