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Walleye Salad Recipe

Roasted walleye fillets are chilled and then served on a bed of greens and drizzled with a mustard vinaigrette.

Walleye Salad Recipe
Print Recipe

Serves: 4
Prep time: 15 minutes
Cook time: 10-12 minutes

Walleye Salad


  • 4 walleye fillets
  • 2 heads fresh lettuce (oak/Boston/butter)
  • 1/4 pound green beans, blanched in boiling water, cooled, and drained
  • 1/2 red onion, sliced thin
  • Basil leaves, washed and dried
  • 4 hard-cooked eggs, peeled and halved
  • Black olives
  • Small new potatoes, boiled and chilled
  • Tomatoes or cherry tomatoes
  • Capers (about 2 tablespoons)
  • 2 tablespoons parsley, chopped
  • Mustard Vinaigrette (recipe below)


  1. Place the walleye fillets in a roasting pan. Sprinkle with salt and pepper and drizzle with olive oil. Add enough water to fill the bottom of the pan.
  2. Bake at 350 degrees for about 10 to 12 minutes, or until cooked. Do not overcook.
  3. Chill the walleye.
  4. Place a bed of lettuce and basil on four separate plates. Place a walleye fillet and the other ingredients on the plates. Drizzle on the dressing, to taste. Sprinkle with parsley.

Mustard Vinaigrette


  • 1/4 cups shallots, peeled and sliced
  • 1/2 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 3/4 cup olive oil
  • Salt and freshly ground pepper


  1. Place the shallots into a medium-size bowl and add the vinegar. The vinegar marinates and tenderizes the shallots, giving the vinaigrette a light, distinctive flavor. Allow to sit for about 2 hours at room temperature.
  2. Whisk in the mustard, then add the oil in a slow, steady stream as you continue to whisk. Season with salt and pepper.

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