Rainbow trout is not a fish I cook often and I honestly don’t know why. It’s like a delicate small version of salmon and cooks so quickly, making it a perfect week night option. If you can’t get your hands on it just replace with a salmon tail and cook for a few moments longer.
The goats cheese and lemon dressing on this is so tasty and delicious. Creamy, tangy and salty it’s the perfect thing with the bitter raddichio leaves. I used baby raddichio as I find it a tiny but less bitter. The joy of raddichio is in it’s bitter nature though so you’re not trying to mask this, but balance it with the right amount of acid and fat. If you want extra sweetness you could add a touch of honey to the dressing. I’m a lover of bitter greens though so I didn’t!
Also by lightly roasting the raddichio you caramelise it slightly making it a little less bitter. It also softens it, which means the dressing gets in between the layers of leaves and makes it all delicious.
The quinoa in this salad is more about texture than bulking it out. Feel free to add more and use it more as a base to a salad bowl.
I love having some omega 3 rich fish in my diet and try to include it every week. This salad is rich in it thanks to the inclusion of avocado too. You could also add a handful of roasted almonds if you like!
Serves 2
Ingredients
1 Rainbow trout, filleted (should have 2 small fillets)
4 baby raddichio
1 Tbs extra vrigin olive oil, plus a little extra
1/2 cup cooked quinoa
1/2 cup flat leaf Parsley leaves
1/3 cup finely chopped spring onion
1/2 and avocado, finely sliced
Dressing
2 Tbs soft marinated goats cheese (persian feta)
Juice and zest of one lemon
1.5 Tbs extra virgin olive oil
Directions
Preheat oven to 200 degrees celsius.
Quarter the baby raddichio and toss with the oil. Season with salt and pepper. Place the trout fillets skin side down on a lined baing tray and then play the baby raddichio around them. Drizzle the fish with a little olive oil and season.
Bake for 7-10 minutes or until raddichio has started to colour and the leaves are urling and trout is just cooked (test with a fork).
Make the dressing by whisking together all ingredients until smooth. Season to taste.
To assemble to salad toss together the parsley, spring onion and quinoa and a Tbs of dressing. Flake the cooked trout into this and gently toss. Gently separate the raddichio quarters so only a few leaves are bunched together. Arrange these on your plate and then spread the trout mix amongst it. Tuck in the slices of avocado and drizzle everything with your remaining dressing.
Serve with some crusty sourdough and fresh lemon wedges on the side.
HH. x
