Try this heavenly grilled trout salad
This grilled trout salad is a vibe, and the vibe is: ‘It’s spring, baby!’
Ingredients:
- 350 g exotic tomatoes, sliced
- 2 stalks celery, sliced (and the leaves, to serve)
- 1 Mediterranean cucumber, sliced
- 2 ripe avocadoes halved
- 1 lime or lemon
- Micro leaves, to serve
- 2 x 250 g rainbow trout portions
- 1 T olive oil
- Sea salt, to taste
- 4 roasted tomatoes
- 3 T olive oil
- 1 garlic clove
- 1-2 T vinegar
- Water, to loosen if necessary
- Sea salt and freshly ground black pepper, to season
Method:
- Place a pan over high heat. Score the skin of the trout with a knife, sprinkle with sea salt and rub with olive oil.
- Place in the hot pan, skin-side down. The secret to crispy skin is to not move the fish around in the pan. Allow the skin to crisp, it will naturally release from the pan when it’s ready to flip. Cook skin-side down for 4-5 minutes.
- Flip and cook for another minute before removing to rest.
- Blend all the ingredients for the salad dressing and season to taste.
- Assemble the salad ingredients on a plate, top with a portion of trout and drizzle with roast tomato dressing.
* This dish can be served at room temperature or warm.
(Serves 2)
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