Asian style trout and kelp noodle salad

Thumb big nr0099 janinewhitling trout and noodle salad

Asian style trout and kelp noodle salad

This is a great recipe for trout fillets; light, colourful and easy to prepare, the Asian flavours make for a simple tasty lunch or supper.

SERVES: 4 PREP TIME: 15 mins COOK TIME: 15 mins

Ingredients

  • 4 small trout fillets
  • 2 tablespoons olive oil
  • 200g kelp noodles
  • ¼ red cabbage, finely sliced
  • ½ red capsicum, finely sliced
  • 1 carrot, grated
  • 2 spring onions, sliced
  • ½ bunch fresh coriander, chopped

Dressing ingredients

  • 1 tablespoon sesame oil
  • 2 tablespoons peanut oil
  • 4 kaffir lime leaves, very finely sliced
  • 1 large garlic clove, crushed
  • Fresh red chili, finely chopped - to taste
  • Juice of 1 lime

Method

  1. Pan fry the trout fillets in the olive oil on both sides until they are just cooked through (approximately 3-4 minutes each side) and set aside.
  2. Cook the noodles following the instructions on the packet and place in a large salad bowl.
  3. Add the cabbage, capsicum, carrot, spring onions and coriander to the bowl and toss gently.
  4. Then slice the trout carefully into bite-size pieces and add to the top of the salad.
  5. In a separate bowl mix all the dressing ingredients thoroughly and drizzle over the salad.
  6. Serve immediately.

Inspirations and Top Tips

  • Substitute kelp noodles with bean sprouts, gluten free glass noodles, vermicelli noodles or veggie noodles.
  • For the dressing use another vegetable oil such as avocado.
  • Sprinkle with toasted seeds or nuts to add a little crunch.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

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    By Janine Whitling, Dip App Sci (Naturopathy), MCA, Cert IV TAE, eLearning Design

    Art, health, and food have always played a part in my life. Digital design has followed in recent years. Sharing my skills and wisdom in all those areas gives me great joy.