Warm trout & melon salad with lime & chilli dressing
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
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Prep:10 mins
Cook:16 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 369
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fat 21g
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saturates 4g
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carbs 10g
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sugars 0g
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fibre 6g
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protein 31g
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salt 0.7g
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
Method
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.
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.
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.
