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

(4)

Rate this recipe

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!

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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.

Personal Note

RICARDO The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

Shop now

Trout with Beet Salad

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan