Seared trout
| Serves: | 4 |
Ingredients
- olive oil
- 2 cups panko breadcrumbs
- 800 g Salmon
- 1 tsp grated lemon zest
- 2 Tbsp fresh dill, chopped
- salt and freshly ground black pepper
- salt and freshly ground black pepper
- 4 tbsp red wine vinegar
- olive oil
- 15 g fresh basil leaves, chopped
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and crushed
- 1/4 cup Green olives, pitted and crushed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the vinaigrette, whisk the onion, olives, basil, olive oil and red wine vinegar in a bowl and season with salt and pepper.
- For the breadcrumbs, heat 1 tablespoon of olive oil in a pan over a medium heat and cook the breadcrumbs for about 5 minutes, stirring until golden.
- Season with salt and pepper, transfer to paper towels to drain and toss with the dill and lemon zest in a bowl.
- Heat a grill pan to medium.
- Place the salmon fillet skin side down in the pan and cook for about 4 minutes, then turn and cook for a further 3 – 5 minutes until golden and crispy on both sides.
- To serve, top the seared salmon trout with the olive vinaigrette and the crispy breadcrumbs.
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