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!

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.

Trout with Beet Salad

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