Trout with Beet Salad

Instructions

1. 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. 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. 3

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