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Warm trout & melon salad with lime & chilli dressing

One trout & melon salad with lime & chilli dressing

Warm trout & melon salad with lime & chilli dressing

Name: Warm trout & melon salad with lime & chilli dressing
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 2
Ingredients: 160g melon such as cantaloupe or honeydew, shredded; 1 lime ½ juiced, ½ cut into wedges; ½ red chilli deseeded and chopped; 1 garlic clove; 2 tsp reduced-salt soy sauce; 1 tbsp fresh mint leaves chopped; 2 tsp rapeseed oil; 2 salmon trout steaks (about 265g); 160g green beans trimmed if necessary; 160g cherry tomatoes cut into quarters; handful of fresh coriander (about 5g) roughly chopped

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 16 mins

A star rating of 4 out of 5.4 ratingsRate

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Serve up this mouthwatering melon salad in summer. Tossed in a chilli lime dressing and topped with omega-rich trout, it's perfect on balmy days

Healthy

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Ingredients

Nutrition

Units:

MetricUS

160g melon

such as cantaloupe or honeydew, shredded
1 lime

½ juiced, ½ cut into wedges
½ red chilli

deseeded and chopped
1 garlic clove
2 tsp reduced-salt soy sauce
1 tbsp fresh mint leaves

chopped
2 tsp rapeseed oil
2 salmon trout steaks (about 265g)
160g green beans

trimmed if necessary
160g cherry tomatoes

cut into quarters
handful of fresh coriander

(about 5g) roughly chopped

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Nutrition: Per serving

kcal369
fat21g
saturates4g
carbs10g
sugars9g
fibre6g

high
protein31g
salt0.7g

Method

step 1

Put 30g of the melon in a bowl with the lime juice, chilli, garlic, soy sauce and mint, then blitz with a hand blender until smooth.
step 2

Heat the oil in a non-stick frying pan over a low heat, add the trout skin-side down and cook for 5 mins until the skin is crispy. Turn the fish and cook for 3-4 mins until the fillets are cooked all the way through. While the fish is cooking, boil the green beans for about 7 mins until tender, then drain.
step 3

Toss the green beans, remaining melon, tomatoes and coriander in a bowl with the dressing until well coated and pile onto two plates. Top with the fish, any pan juices and any dressing left in the bowl. Serve with the lime wedges for squeezing over.

Recipe from Good Food magazine, August 2024

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A star rating of 4 out of 5.4 ratings

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