Trout with Beet Salad

Name: Trout with Beet Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 1 ½ lb (675 g) skinless trout fillet, cut into 4 pieces; 3 tbsp (45 ml) olive oil; ½ tsp (2.5 ml) sambal oelek; 1 lemon, zest finely grated and juiced; 3 yellow beets (about 13 oz/375 g), cooked and diced; 2 shallots, finely chopped; 1 small fennel bulb, thinly sliced on a mandoline; 2 tbsp fennel fronds, finely chopped; 6 cups (140 g) baby spinach

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Preparation 20 MIN

Cooking 8 MIN
Servings 4

This tasty trout served with a beet and spinach salad is a weeknight dish that'll be ready in under 30 minutes!

Ingredients
Preparation

Ingredients

1 ½ lb (675 g) skinless trout fillet, cut into 4 pieces
3 tbsp (45 ml) olive oil
½ tsp (2.5 ml) sambal oelek
1 lemon, zest finely grated and juiced
3 yellow beets (about 13 oz/375 g), cooked and diced
2 shallots, finely chopped
1 small fennel bulb, thinly sliced on a mandoline
2 tbsp fennel fronds, finely chopped
6 cups (140 g) baby spinach

Preparation

In a large non-stick skillet over medium-high heat, brown the trout pieces in 1 tbsp (15 ml) of the oil on one side for 3 minutes. Turn the fish over and cook for another 3 minutes or until the desired doneness.
Meanwhile, in a large bowl, combine the remaining oil with the sambal, lemon zest and juice. Season with salt and pepper. Add the remaining ingredients and mix well.
Serve the trout with the salad. Serve with slices of country bread, if desired.

Trout with Beet Salad

Ingredients

Preparation

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