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Seared Rainbow Trout with Tomato, Lemon and Quinoa Salad
Seared rainbow trout:
- 600g Lightly Smoked Rainbow Trout, skin on and scored
- 1 tablespoon Olive oil
- 11/2 teaspoons Lemon zest
- 1 Tablespoon Wholegrain mustard
- 1 teaspoon Fynbos honey
- Sea salt, to taste
Tomato, lemon & quinoa salad:
- 1 cup Quinoa
- 1/2 Lemon, juiced
- 800g Exotic tomatoes, sliced
- 4 tablespoons extra virgin olive oil
- 1 handful Fresh basil leaves, torn
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To make the trout, mix the lemon zest with the mustard, honey and 1 tablespoon olive oil. Spread it evenly over the fleshy side of the fish. Brush the skin with olive oil.
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Heat a large pan and when searing hot add the trout, skin side down, season with sea salt.
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Cook until the skin starts to blister, char slightly and become crisp. Turn and very briefly sear the trout on the flesh side.
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To make the salad, add one cup quinoa to two cups water and gently simmer for approximately 20 – 30 minutes until tender and all the water has been absorbed. Squeeze in the lemon juice and 2 tablespoons extra virgin olive oil while still warm.
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Toss the sliced tomatoes with the torn basil leaves and remaining olive oil.
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Season and spoon the quinoa over the tomatoes and basil on a large serving dish.
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Place the trout over the quinoa skin side up.
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Garnish with basil leaves and serve.