Warm Trout and Melon Salad with Lime Chili Dressing

Name: Warm Trout and Melon Salad with Lime Chili Dressing
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 2
Ingredients: 2 salmon trout steaks; 160 g melon, shredded; 160 g green beans, trimmed; 160 g cherry tomatoes, quartered; 1 lime; 1/2 red chilli, deseeded and chopped; 1 clove garlic; 1 handful fresh coriander, roughly chopped; 1 tbsp fresh mint leaves, chopped; 2 tsp reduced-salt soy sauce; 2 tsp rapeseed oil

This warm trout salad pairs crisp-skinned fish with sweet melon, green beans, and juicy tomatoes for a fresh, balanced meal. A bright lime and chili dressing ties everything together, making it an easy seafood dinner that feels light but satisfying.

Servings2 Portions

Prep Time10 Mins

Cook Time16 Mins

Difficulty

Easy

Ingredients

salmon trout steaks
2
melon, shredded
160 g
green beans, trimmed
160 g
cherry tomatoes, quartered
160 g
lime
1
red chilli, deseeded and chopped
0.5
garlic
1 clove
fresh coriander, roughly chopped
1 handful
fresh mint leaves, chopped
1 tbsp
reduced-salt soy sauce
2 tsp
rapeseed oil
2 tsp

Step-by-Step Instructions

Make the dressing by placing 30 g of the melon, the lime juice, chopped chili, garlic, soy sauce, and mint in a bowl or jug. Blend with a hand blender until smooth.

Heat the rapeseed oil in a non-stick frying pan over low heat. Add the trout skin-side down and cook for 5 minutes, or until the skin is crisp. Turn and cook for 3 to 4 minutes more, until the fish is just cooked through.

While the trout cooks, boil the green beans for about 7 minutes until tender, then drain well.

In a large bowl, combine the green beans, remaining melon, cherry tomatoes, and coriander. Pour over the dressing and toss until evenly coated.

Divide the salad between two plates. Top with the warm trout and spoon over any pan juices. Serve with the lime wedges on the side for squeezing over just before eating.

Chef's Tips

Swap the trout for salmon if needed. Cook the fish just until it flakes easily to avoid drying it out. The dressing can be made up to 1 day ahead and kept chilled.