Trout with Beet Salad

Preparation

1. 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.
2. 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.
3. Serve the trout with the salad. Serve with slices of country bread, if desired.