Moroccan Ocean Trout Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I tried Maggie Beer's Moroccan Ocean Trout recipe from her newest book and it was outstanding. This salad came about the day after as I had overordered the ocean trout! Atlantic salmon could be substituted here. Ingredients:
2 ocean trout fillets |
2 tablespoons ras el hanout spice mix |
1/4 cup pine nuts |
1 tablespoon preserved lemon, chopped finely |
1 red onion, sliced |
1/4 cup dried cranberries |
2 lebanese cucumbers |
1 -2 avocado |
1 bunch rocket or 1 bunch spinach |
2 tablespoons rice bran oil |
2 tablespoons rice vinegar |
2 teaspoons rose water |
Directions:
1. Toast pine nuts til brown. Soak cranberries in a little warm water or verjuice.
2. Gently fry the onion in a little olive oil til soft. Add a little brown sugar and some good balsamic vinegar if it suits you. Remove from pan.
3. Coat the trout with olive oil and then dust with ras el hanout. Heat pan and fry trout few a couple of minutes on each side before transferring to the oven to cook through. This only takes 5-10minutes depending on the size of your fillets and how you like it cooked. I'm sure you could continue the cooking in the pan, its just that I always pop it in the oven. Remove from oven and cool.
4. Slice cucumbers and avocado and arrange over rocket.
5. To make the dressing combine rice bran oil, rice vinegar and rosewater. Adjust to taste.
6. Assemble salad by scattering pine nuts, preserved lemon, drained cranberries, caramelized onion and cooled, flaked ocean trout over rocket.
7. Drizzle with dressing and season with salt and pepper. Enjoy.
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