Fresh and fabulous, this salad takes less than 30 minutes to prepare, making it ideal for a quick and easy weeknight dinner. You can easily substitute the trout for salmon if you prefer.
How long will it take?
What’s the serving size?
What do I need?
600 g potatoes (choose a waxy variety that holds its shape well when cooked - kipfler, pink eye, bintje, or Nicola)
300 g asparagus, trimmed
1 kg ocean trout fillets, skin removed
2 tbsp olive oil
200 g mixed salad leaves
½ cup mint, roughly chopped
½ cup flat leaf parsley, roughly chopped
150 g radishes, thinly sliced
5 spring onions, finely sliced
For the dressing
6 tbsp lemon juice
200ml olive oil
2 tsp wholegrain mustard
2 red chillies, seeds removed, finely chopped
Freshly ground black pepper
How do I make it?
Cut potatoes into even-sized pieces and bring to the boil in a large saucepan. Cook until tender, adding the asparagus in the final minute of cooking. Remove from heat, drain, and set aside to cool slightly.
Meanwhile, heat a frying pan over medium-high heat. Drizzle olive oil over trout fillets and season with salt. Add fillets to the pan, and cook for 2 minutes, then flip and cook for a further 2 minutes or until cooked to your liking. Remove from heat and set aside.
Whisk the lemon juice, olive oil, mustard and chillies in a bowl and season to taste.
Add potatoes, asparagus, salad leaves, chopped herbs and radishes to a large bowl and pour over three-quarters of the dressing. Arrange salad onto a serving platter and break trout into chunks over the salad. Scatter with chopped spring onion and drizzle with remaining dressing when ready to serve.
Video & photography by David Pyefinch, food by Sarah Joseph