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Trout salad with grapefruit, watercress and black olive dressing recipe

The sharp freshness of the grapefruit cuts through the oiliness of the trout in this colourful and incredibly healthy salad.

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  • Serves 2

  • Prep time 10 mins

  • Cooking time 20 mins

  • Total time 30 mins

  • Skill level Easy

  • Calories 400 per serving

  • Prepare ahead yes

Ingredients

for the dressing
  • ½ shallot, finely chopped
  • 1tbsp red wine vinegar
  • 2tbsp extra virgin olive oil
  • 2tbsp black Kalamata olives, pitted and roughly chopped
  • ¼tsp sugar
  • ¼tsp salt
  • ¼tsp black pepper
for the salad
  • 2 British trout fillets
  • 50g (2oz) watercress
  • 1 large pink grapefruit, peeled and segmented
  • 100g (4oz) green beans, trimmed
  • 250g (9oz) baby new potatoes

Tip

For an equally delicious and still omega-3 rich salad, replace the trout with grilled mackerel.

Preparation

  1. In a saucepan, cover the potatoes with lightly salted cold water, bring to the boil and simmer for 15 minutes. Add the beans for the final 3 minutes until both vegetables are tender.

  2. Heat the grill to high and, on an oiled baking sheet, lay the fillets skin side up for 6 to 8 minutes until the skin looks crispy and the fish feels firm. Remove the skin and flake the fish into a large bowl with the other salad ingredients.

  3. Prepare the dressing in a small bowl and mix well, then drizzle over the salad to serve.