Website Tile - Ocean Trout Salad.jpg

Ocean Trout Salad

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?

30 minutes

What’s the serving size?

Serves 6


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
  • Table salt
  • 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
  • Table salt 
  • Freshly ground black pepper

How do I make it?

  1. 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.
  2. 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.
  3. Whisk the lemon juice, olive oil, mustard and chillies in a bowl and season to taste.
  4. 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

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