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Grilled trout with spring salad

Author
Cookinero 8 Jan 2023
20360
Grilled trout with spring salad

A simple, bright, spring-like, tasty and very healthy dish of grilled trout paired with pepper salad with chili peppers!

How to cook Grilled trout with spring salad

Step 1

Grilled trout with spring salad

Dry the trout slices a little. Pour in soy sauce, massage the fish, soaking the sauce into it. Sprinkle with crushed pepper and coriander (a couple of peas). Leave for 15-20 min.

Step 2

Grilled trout with spring salad

Grill in a lightly oiled grill pan over moderate heat for 2 minutes per side.

Step 3

Grilled trout with spring salad

When frying, it is advisable to keep the grill strips or make them crosswise.

Step 4

Grilled trout with spring salad

For salad, cut bell peppers and onions into thin circles, add capsicum exactly as much as you like (you can not add seeds from it, and then the salad will be only a drop with a spicy, since the pepper itself without seeds is only slightly sharp), coarsely chopped or torn hands greens. Dress the salad with oil, shake.

Step 5

Grilled trout with spring salad

Put the trout on a plate, to it - a salad. Sprinkle everything with sea salt to taste, add a little lime and serve!

Grilled trout with spring salad - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute trout with other similar fish like salmon, mackerel, or even cod fillets. Adjust grilling time slightly depending on the thickness of the fish.
Absolutely! A regular skillet works fine, or you can grill the trout outdoors. For the skillet, use medium heat and ensure even cooking. On a grill, watch carefully to prevent burning.
If you're looking for a soy sauce alternative, try tamari (for a gluten-free option) or coconut aminos for a slightly sweeter flavor.
Store leftover grilled trout in an airtight container in the refrigerator for up to 2 days. Keep the salad separate and dress it just before serving to prevent it from getting soggy. Salad is best consumed fresh.
To make this recipe vegetarian, substitute the trout with grilled halloumi cheese or large portobello mushroom caps. Marinate them similarly to the trout before grilling.
You can chop the vegetables for the salad a few hours in advance, but store them separately and add the dressing just before serving to keep it fresh.
This grilled trout and spring salad also pairs well with a side of quinoa, couscous, or roasted potatoes. Consider adding some avocado slices to this salad, or serve the trout over a bed of rice.
For grilling the trout, a neutral oil with a high smoke point like canola or grapeseed oil is ideal. For the salad dressing, extra virgin olive oil adds a delicious flavor.

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