Salmon Trout with Vegetable Salad
Salmon trout with vegetable salad is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 salmon trout fillets (with skin)
- Salt
- white pepper (freshly ground)
- butter
- 4 large waxy potatoes (firm‑cooking variety)
- 100 g Sugar snap peas
- 250 g asparagus
- 5 radishes
- garden cress
- olive oil (cold‑pressed)
- 1 lemon (juiced)
Instructions
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1.
Pat the trout fillets dry. Heat 1 tablespoon butter in a pan and steam the fillets skin side down at low heat, covered, for about 5 minutes. Remove the lid, briefly flip the fillets, lift them from the pan, and season with salt and pepper.
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2.
Prepare the salad first: peel and cut potatoes into strips; wash and thinly slice radishes; rinse sugar snap peas, trim ends, and blanch in boiling salted water for 3‑4 minutes; drain and cool. Peel asparagus, trim woody ends, halve, and blanch in boiling salted water for 15 minutes; drain and cool. Combine potatoes, radishes, sugar snap peas, and asparagus in a bowl and mix. Whisk together 4 tablespoons olive oil, salt, pepper, 4 tablespoons water, and lemon juice to make a salad dressing. Pour over the vegetables and toss. Taste again with salt, pepper, and lemon juice.
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3.
Plate the trout fillets with the vegetable salad, sprinkle garden cress on top, and serve immediately.
