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?
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
- 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?
- 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.