Trout with Beet Salad
This tasty trout served with a beet and spinach salad is a weeknight dish that’ll be ready in under 30 minutes!
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
Instructions
- 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.
This tasty trout served with a beet and spinach salad is a weeknight dish that’ll be ready in under 30 minutes!